Ghiottona “Lievitati”:
Ghiottona Gold
Description
Flour for pastry. It combines strength and elasticity necessary for the production of all the leavened products, panettone and croissants.
Produced in type “00” – “0” – “1”
W 390 P/L 0,65
Download the technical sheet
utilization
Very elastic flour for making all products which require the elasticity of dough obtained with the straight dough method.
Packs
Paper bags, suitable for food packaging, 25 kg, straw colour for leavened pastry products, side logo in GOLD. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 380 - 400 | 0,65 – 0,75 | 59% - 60% | > 25 | > 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 |
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.
