Jolly
Description
Special Flour for a wide spectrum of use and doughs with long rising time (biga) of 13-15 hours and high elasticity.
Produced in type “00” – “0” – “1”
W 310 P/L 0,55
Download the technical sheet
utilization
A flour for all fermenting bread doughs, using ‘biga’ pre-fermentation, which lasts 13-15 hours, greatly appreciated due to its elasticity.
Packs
Paper bags, suitable for food packaging, 25 kg, white in colour with red writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 300 - 320 | 0,50 - 0,60 | 56% - 57% | >14 | >25 |
Hygiene Health Features:
| BATTERY COUNT TOT. | YEAST | MOLD | FILTH TEST | E. COLI |
|---|---|---|---|---|
| <100.000 u.f.c./g | <1500 u.f.c./g | <1500 u.f.c./g | Max 10 frammenti su 50g 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.
