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Ghiottona “Lievitati”:
Ghiottona Sfoglia

Saetta

Description

Special flour for the production of puffy pastry and all mixtures high in fat with regular leaving.

Produced in type “0o” – “0” – “1”

W 290 P/L 0,60

Scheda TecnicaDownload the technical sheet
pasticceria-w290

utilization

Flour made specifically for straight dough, which need a good hold, ideal for producing all sizes of bread, also those rich is added fats and puff pastry.

Packs

Paper bags, suitable for food packaging, 25 kg, straw colour for leavened pastry products. If in bulk, carried in suitable vehicles, regularly certified and monitored.

Rheological Characteristics:

W P/L Absorption Stability Gluten Wet
290 - 300 0,55 – 0,60 54% - 55% > 14 > 23

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

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Soft Flour N

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Soft Flour PAN A

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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

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Bianchissima

Ghiottona “Lievitati”:
Ghiottona Gold

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Ghiottona “Lievitati”:
Ghiottona Sfoglia

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Ghiottona “Non Lievitati”:
Ghiottona Debole

pasticceria-w120

Mix Canapa

Pizzeria Classic

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Pizzeria Italia

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Pizzeria Plus

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Soft Flour Oltrepò

Soft Flour Wholegrain Oltrepò

oltrepo-integrale-25kg

Soft Wheat Flour

Vitus Pizza

Wholegrain