LOADING...

Bianchissima

Saetta

Description

Soft wheat flour, made from the milling of soft wheats: NATIONAL STRONG WHEAT, NATIONAL SUPERIOR BREADMAKING QUALITY WHEAT, from the 2016 and 2017 harvests.
Product type “0” and “00”

Scheda TecnicaDownload the technical sheet
pasta-bianchissima

utilization

Flour with a low quantity of ash, for rustic breads and doughs with high water absorption.

Packs

Paper bags, suitable for food packaging, 25 kg, white in colour with blue writing.

Rheological Characteristics:

W P/L Absorption Stability Gluten Wet
-- -- -- -- --

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

tradizione-w210-orange

Soft Flour N

tradizione-w190

Soft Flour PAN A

tradizione-w420

Soft Flour PAN G

tradizione-w450

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

oltrepo-integrale-25kg

Soft Flour Oltrepò

oltrepo-w290

Soft Wheat Flour

rustica-rustica

Wholegrain Abroad

integrali-estero

Wholegrain National

integrali-nazionale