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Soft Flour SF

Saetta

Description

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

Scheda TecnicaDownload the technical sheet
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utilization

A flour for all fermenting bread doughs, using ‘biga’ pre-fermentation, which lasts 13/15 hours, greatly appreciated due to its elasticity.

Packs

Paper bags, suitable for food packaging, 25 kg, white in colour with yellow writing. If in bulk, carried in suitable company vehicles, regularly certified and monitored.

Rheological Characteristics:

W P/L Absorption Stability Gluten Wet
320 - 340 0,65 – 0,75 57% - 58% > 16 > 27

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

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Soft Flour PAN A

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Soft Flour PAN G

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Soft Flour PS

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Soft flour S

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Soft Flour SF

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Soft Flour SP

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Soft Flour SX

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Soft Flour V

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Bianchissima

pasta-bianchissima

Ghiottona “Lievitati”:
Ghiottona Gold

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Ghiottona “Lievitati”:
Ghiottona Sfoglia

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Ghiottona “Non Lievitati”:
Ghiottona Debole

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Mix Canapa

CanapaMix

Pizzeria Classic

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Pizzeria Italia

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Pizzeria Plus

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Soft Flour Integral Oltrepò

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Soft Flour Oltrepò

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Soft Wheat Flour

rustica-rustica

Wholegrain Abroad

integrali-estero

Wholegrain National

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