Soft Flour 8
Description
Special Flour for straight dough method and ideal for all kinds of bread and focaccia in pan.
Produced in type “00” – “0” – “1”
W 200 P/L 0,65
Download the technical sheet
utilization
Flour for straight dough, without any particular need for leavening, for all types of bread and pan pizza. Widely used in bakeries for doughs rich in butter and fats.
Packs
Paper bags, suitable for food packaging, 25 kg, beige in colour with orange writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 200 - 220 | 0,65 – 0,75 | 52% - 53% | > 10 | > 20 |
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.
