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Ghiottona “Lievitati”:
Ghiottona Gold

Saetta

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

Scheda TecnicaDownload the technical sheet
pasticceria-w390

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.

Products

BONTÀ NOSTRANE

Soft Flour 8

tradizione-w210-orange

Soft Flour N

tradizione-w190

Soft Flour PAN A

tradizione-w420

Soft Flour PAN G

tradizione-w450

Soft Flour PS

tradizione-w400

Soft flour S

tradizione-w290

Soft Flour SF

tradizione-w330

Soft Flour SP

tradizione-w360

Soft Flour SX

tradizione-w500

Soft Flour SX Bullet

Soft Flour V

tradizione-w250

Bianchissima

Ghiottona “Lievitati”:
Ghiottona Gold

pasticceria-w390

Ghiottona “Lievitati”:
Ghiottona Sfoglia

pasticceria-w290

Ghiottona “Non Lievitati”:
Ghiottona Debole

pasticceria-w120

Mix Canapa

Pizzeria Classic

pizzeria-w310

Pizzeria Italia

pizzeria-w270

Pizzeria Plus

pizzeria-w350

Soft Flour Oltrepò

Soft Flour Wholegrain Oltrepò

oltrepo-integrale-25kg

Soft Wheat Flour

Vitus Pizza

Wholegrain

Wholegrain Strong