Soft Flour PS
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
Download the technical sheet
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.
