Soft Wheat Flour
Description
Flour rich in fiber suitable for a variety of product. Ideal for backing bread, also excellent for pizza and homemade focaccia.
Produced in type “00”
W 380 P/L 0,65
Download the technical sheet
utilization
Flour obtained through a particular kind of grinding, which keeps the grain’s seeds in the mixture and, thanks to a reduced level of refinement, a high level of fibre. Ideal for making various products. Excellent for bread making, can be used for crunchy flat-breads, rustic focaccia and also for the base of certain pizzas.
Packs
Paper bags, suitable for food packaging, 25 kg, white with the Italian flag.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| 370 - 380 | 0,60 – 0,70 | -- | -- | > 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.
