Soft Flour SX
Description
Flour suitable for dough with very long fermentations over 40 hours od leaving. With gluten addition.
Produced in the type “00” – “0” -“1”
W 500 P/L 0,70
Download the technical sheet
utilization
Top of the range, for lengthy fermentations, and the type of products which require a good “hold” in the dough.
Packs
Paper bags, suitable for food packaging, 25 kg, white in colour with pink 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 |
|---|---|---|---|---|
| 480 – 500 | 0,70 | 64- 65% | > 32 | > 36 |
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.
