Soft Flour Oltrepò
Description
Flour 100% produced with Italian grain grown in the Oltrepò Pavese. It comes from a careful and continuous selection of raw materials and farmers. The output is a flour ideal for making bread, all kinds of bread, with special aroma, fragrance and high elasticity.
Produced in type “00” – “0” – “1”
W 290 P/L 0,65
Download the technical sheet
utilization
Flour for straight dough that needs a good hold, ideal for making bread of all sizes, with fermentation lasting for between 8 and 10 hours, and for puff pastry. In the Oltrepò area it is greatly appreciated by producers of the classic ‘miccone’ and ‘treccia’ breads.
Packs
Paper bags, suitable for food packaging, 25 kg, white with the Italian flag and yellow writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 290 | 0,65 | 54% - 55% | > 15 | > 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.
This flour received the certification
of product and supply chain for the quality
