Soft Flour Oltrepò
Soft wheat flour, made from the milling of soft wheats: NATIONAL STRONG WHEAT, NATIONAL SUPERIOR BREADMAKING QUALITY WHEAT, NATIONAL BREADMAKING QUALITY WHEAT, NATIONAL BREADMAKING QUALITY WHEAT FROM THE OLTREPO’ VOGHERESE TERRITORY, from the 2016 and 2017 harvests.
Product type “1”, “0” and “00”
Flour for straight dough that needs a good hold, ideal for making bread of all sizes, with fermentation lasting for between 6 and 8 hours, and for puff pastry. In the Oltrepò area it is greatly appreciated by producers of the classic ‘miccone’ and ‘treccia’ breads.
Paper bags, suitable for food packaging, 25 kg, white with the Italian flag and yellow writing. If in bulk, carried in suitable company vehicles, regularly certified and monitored.
|280 - 300||0,65 – 0,75||54% - 55%||> 15||> 20|
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|
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.