Soft Flour SF
Description
Special Flour for doughs with long rising time (biga) of 13-15 hours. It gives high elasticity in straight dough method.
Produced in type “00” – “00” – “1”
W 340 P/L 0,65
Download the technical sheet
utilization
A flour for all fermenting bread doughs, using ‘biga’ pre-fermentation, which lasts 13-15 hours, greatly appreciated due to its elasticity.
Packs
Paper bags, suitable for food packaging, 25 kg, white in colour with yellow writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 340 | 0,65 – 0,75 | 57% - 58% | > 16 | > 27 |
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.
