Mix Pinseria Plus
Description
Product obtained by mixing soft wheat flour type “0”, rice flour, soy flour, wheat flour type “0” natural yeast, malted wheat flour.
Ideal for the production of the typical pinsa.
Download the technical sheet
utilization
Bread Mix to produce oven baked good tipo “Pinsa”. For professional use only.
Packs
Multilayer paper bags with PE inside, suitable for food packaging, 10 kg.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
Hygiene Health Features:
| BATTERY COUNT TOT. | YEAST | MOLD | FILTH TEST | E. COLI |
|---|---|---|---|---|
Storage
Fresh and dry, with a max temperature of 25°C and maximum humidity of 65%.
