Wholegrain
Download the technical sheet
utilization
Whole flour for breads made with the straight dough method.
Packs
Paper bags, suitable for food packaging, 25 kg, beige in colour with green writing.
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.
