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Soft Flour PS

Saetta

Description

Flour for dough with long rising time (24 hours in biga), suitable for puffed breads with high elasticity. Ideal for pastry croissants.
Produced in type “00” – “0” – “1”
W 400 P/L 0.65
Scheda TecnicaDownload the technical sheet
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utilization

Flour which is ideal for lengthy fermentations (‘biga’ pre-fermentation), fermented for up to 19/20 hours, for producing ‘puffed’ bread, pastries and brioche.

Packs

Paper bags, suitable for food packaging, 25 kg, white in colour with orange writing. If in bulk, carried in suitable vehicles, regularly certified and monitored.

Rheological Characteristics:

W P/L Absorption Stability Gluten Wet
380 - 400 0,65 – 0,75 60% - 61% > 25 > 30

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.

Products

BONTÀ NOSTRANE

Soft Flour 8

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Soft Flour N

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Soft Flour PAN A

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Soft Flour PAN G

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Soft Flour PS

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Soft flour S

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Soft Flour SF

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Soft Flour SP

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Soft Flour SX

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Soft Flour SX Bullet

Soft Flour V

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Bianchissima

Ghiottona “Lievitati”:
Ghiottona Gold

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Ghiottona “Lievitati”:
Ghiottona Sfoglia

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Ghiottona “Non Lievitati”:
Ghiottona Debole

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Mix Canapa

Pizzeria Classic

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Pizzeria Italia

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Pizzeria Plus

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Soft Flour Oltrepò

Soft Flour Wholegrain Oltrepò

oltrepo-integrale-25kg

Soft Wheat Flour

Vitus Pizza

Wholegrain