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Ancient Saragolla grain

Saetta

Description

Durum wheat flour, made from the milling of durum wheats.

Scheda TecnicaDownload the technical sheet
grano-duro-saragolla

utilization

Durum wheat Saragolla is an old variety for a long time cultivated in southern Italy. Molini di Voghera has stipulated chain contracts with the best farmers in Oltrepò Pavese for its cultivation. Milled slowly to avoid damaging the starches we get a flour rich in vegetable protein and low gluten content for lightness and great digestibility.

Packs

Paper bags, suitable for food packaging, 10kg, yellow in colour with brown writing.

Rheological Characteristics:

W P/L Absorption Stability Gluten Wet
120 3 57% < 5,0 < 2,0

Hygiene Health Features:

BATTERY COUNT TOT. YEAST MOLD FILTH TEST E. COLI
< 100.000 u.f.c./g < 1.500 u.f.c./g < 1.500 u.f.c./g Max 10 frammenti su 50 g di farina < 10 u.f.c./g

Storage

Store in a suitable and ventilated place, with a max temperature of 25°C and maximum humidity of 50%, never in direct contact with floors or walls. If in bulk, only stored in the relevant standard container. Expiration date and lot number indicated on the packaging.

Products

Soft Flour 8

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Soft Flour N

tradizione-w190

Soft Flour PAN A

tradizione-w420

Soft Flour PAN G

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Soft Flour PS

tradizione-w400

Soft flour S

tradizione-w290

Soft Flour SF

tradizione-w330

Soft Flour SP

tradizione-w360

Soft Flour SX

tradizione-w500

Soft Flour V

tradizione-w250

Bianchissima

pasta-bianchissima

Ghiottona “Lievitati”:
Ghiottona Gold

pasticceria-w390

Ghiottona “Lievitati”:
Ghiottona Sfoglia

pasticceria-w290

Ghiottona “Non Lievitati”:
Ghiottona Debole

pasticceria-w120

Mix Canapa

CanapaMix

Pizzeria Classic

pizzeria-w310

Pizzeria Italia

pizzeria-w270

Pizzeria Plus

pizzeria-w350

Soft Flour Integral Oltrepò

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Soft Flour Oltrepò

oltrepo-w290

Soft Wheat Flour

rustica-rustica

Wholegrain Abroad

integrali-estero

Wholegrain National

integrali-nazionale