oft wheat flour, made from the milling of soft wheats: NATIONAL STRONG WHEAT, NATIONAL SUPERIOR BREADMAKING QUALITY WHEAT, AUSTRIAN and CANADIAN STRONG WHEATS, from the 2016 and 2017 harvests.
Product type “0” and “00”
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.
Paper bags, suitable for food packaging, 25 kg, red and white with yellow and red writing. If in bulk, carried in suitable company vehicles, regularly certified and monitored.
|260 – 280||0,65 – 0,75||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|
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.