Ghiottona “Non Lievitati”:
Ghiottona Debole
Description
Soft wheat flour for straight dough, without any particular need for leavening.
Produced in the type “00” – “00” – “1”
Download the technical sheet
utilization
Flour to prepare puffy pastry and biscuits and products where dough doesn't be leavened.
Packs
Paper bags, suitable for food packaging, 25 kg, blue for small pastries. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 120 - 150 | 0,35 – 0,40 | -- | -- | > 16 |
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.
