Soft Flour V
Description
Special Flour for production with straight dough method and high elasticity.
Produced in type “00” – “0” – “1”
W 250 P/L 0,65
Download the technical sheet
utilization
‘Strengthened’ flour which is ideal for producing products which need the elasticity of dough obtained with the straight dough method.
Packs
Paper bags, suitable for food packaging, 25 kg, beige in colour with purple writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 240 - 260 | 0,65 – 0,75 | 53,5% – 54,5 % | > 12 | > 22 |
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.
