Ghiottona “Lievitati”:
Ghiottona Sfoglia
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
Download the technical sheet
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.
