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Pizzeria Italia

Saetta

Description

Flour produced with Italian grain grown in Oltrepò Pavese. Ideal for pan pizza or pizza where dough needs short leaving time (6-8 hours). The particular grain’s selection makes the dough elastic and easy to use.

Produced in type “00” – “00” – “1”

W 270 P/L 0,50-0,60

Scheda TecnicaDownload the technical sheet
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utilization

Flour intended for the production of the pizza in baking tin or pizza which needs shorter leavening up to a maximum of 6-8 hours. Appreciated for the great elasticity of the dough resulting in ease of spreading.

Packs

Paper bags, suitable for food packaging, 25 kg, red and white with yellow and red writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.

Rheological Characteristics:

W P/L Absorption Stability Gluten Wet
270 0,50 – 0,60 56,5% – 57,5% > 14 > 26

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

tradizione-w420

Soft Flour PAN G

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Soft Flour PS

tradizione-w400

Soft flour S

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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

pasticceria-w390

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

pizzeria-w350

Soft Flour Oltrepò

Soft Flour Wholegrain Oltrepò

oltrepo-integrale-25kg

Soft Wheat Flour

Vitus Pizza

Wholegrain

Wholegrain Strong