Soft Flour PAN G
Description
Special flour for doughs with long rising time (biga), suitable for production of the typical Panettone and all of backed products with long rising time of more than 36 hours. With gluten addition.
Produced in type “00”- “0” – “1”
W 450 P/L 0,65
Download the technical sheet
utilization
Flour which is ideal for lengthy fermentations (‘biga’ pre-fermentation), which are typical for making panettone, colomba and all baked products which require more than 36 hours of leavening.
Packs
Paper bags, suitable for food packaging, 25 kg, white in colour with blue writing with added vital gluten from soft wheat. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 450 | 0,65 | 63% - 64% | > 30 | > 34 |
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.
