Soft Flour PAN A
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
Download the technical sheet
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.
