Soft Flour SP
Description
Special Flour for doughs with long rising time (biga) of 16-18 hours and also for all kinds of bread make by straight dough method and high in fat.
Produced in type “00” – “0” – “1”
W 360 P/L 0,65
Download the technical sheet
utilization
Ideal flour for making long fermentation doughs (with ‘biga’ pre-fermentation) fermented for up 14-16 hours and also for all breads made through the direct method, also seasoned ones. Without added adjuvants (modifiers).
Packs
Paper bags, suitable for food packaging, 25 kg, white in colour with green writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 360 - 380 | 0,65 – 0,75 | 59% – 60% | > 20 | > 29 |
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.
