Soft Flour Wholegrain Oltrepò
Description
The careful selection of plantations and farmers provides a uniqueness of fragrance and taste.
Download the technical sheet
utilization
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.
Packs
Paper bags, suitable for food packaging, 25 kg, beige in colour.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
| -- | -- | -- | -- | -- |
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.
This flour received the certification
of product and supply chain for the quality
