Soft Flour SF
Soft wheat flour, made from the milling of soft wheats: NATIONAL STRONG WHEAT, NATIONAL SUPERIOR BREADMAKING QUALITY WHEAT, AUSTRIAN and CANADIAN STRONG WHEATS, from the 2016 and 2017 harvests.
Product type “0” and “00”
A flour for all fermenting bread doughs, using ‘biga’ pre-fermentation, which lasts 13/15 hours, greatly appreciated due to its elasticity.
Paper bags, suitable for food packaging, 25 kg, white in colour with yellow writing. If in bulk, carried in suitable company vehicles, regularly certified and monitored.
|320 - 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|
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.