Soft Flour Integral Oltrepò
Soft wheat flour, made from the milling of soft wheats: NATIONAL STRONG WHEAT, NATIONAL SUPERIOR BREADMAKING QUALITY WHEAT, NATIONAL BREADMAKING QUALITY WHEAT, NATIONAL BREADMAKING QUALITY WHEAT FROM THE OLTREPO’ VOGHERESE TERRITORY, from the 2016 and 2017 harvests.Download the technical sheet
Flour high in fibre, for wholemeal breads and for straight dough which needs a good hold, and requiring a fermentation period of up to 6-8 hours. Ingredients: soft wheat flour, bran, sharps, middlings, and seeds in proportion.
Paper bags, suitable for food packaging, 25 kg, beige in colour with the Italian flag and yellow writing.
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|
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.