Soft Wheat Flour
Soft wheat flour (“0” and “00”), made from the milling and subsequent sifting of soft wheats: NATIONAL STRONG FLOUR, NATIONAL SUPERIOR BREADMAKING QUALITY FLOUR, AUSTRIAN and CANADIAN STRONG FLOURS from the 2016 and 2017 harvests.Download the technical sheet
Flour obtained through a particular kind of grinding, which keeps the grain’s seeds in the mixture and, thanks to a reduced level of refinement, a high level of fibre. Ideal for making various products. Excellent for bread making, can be used for crunchy flat-breads, rustic focaccia and also for the base of certain pizzas.
Paper bags, suitable for food packaging, 25 kg, white with the Italian flag.
|370 - 380||0,60 – 0,70||--||--||> 30|
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.