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Soft Flour PAN A

Saetta

Description

Special Flour for doughs with long rising time (biga more than 24 hours). Ideal in making all kinds of puffed bread and the traditional “Micchetta Milanese “.
Produced in type “00” – “0” – “1”

W 420 P/L  0,65

Scheda TecnicaDownload the technical sheet
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utilization

Flour which is ideal for lengthy fermentations (‘biga’ pre-fermentation) for all baked products which require more than 24 hours of leavening. For breadmaking, it is fantastic for the Milanese ‘michetta’, and all kinds of “puffed” bread.

Packs

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

Rheological Characteristics:

W P/L Absorption Stability Gluten Wet
400 - 420 0,65 – 0,75 61% - 62% > 28 > 32,5

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

tradizione-w190

Soft Flour PAN A

tradizione-w420

Soft Flour PAN G

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Soft Flour PS

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Soft flour S

tradizione-w290

Soft Flour SF

tradizione-w330

Soft Flour SP

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Soft Flour SX

tradizione-w500

Soft Flour SX Bullet

Soft Flour V

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Bianchissima

Ghiottona “Lievitati”:
Ghiottona Gold

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Ghiottona “Lievitati”:
Ghiottona Sfoglia

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Ghiottona “Non Lievitati”:
Ghiottona Debole

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Mix Canapa

Pizzeria Classic

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Pizzeria Italia

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Pizzeria Plus

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Soft Flour Oltrepò

Soft Flour Wholegrain Oltrepò

oltrepo-integrale-25kg

Soft Wheat Flour

Vitus Pizza

Wholegrain

Wholegrain Strong