5 Stagioni Pizza Flour Oro 00
Chemical/physical properties
Moisture: max 15,5 %
Protein: min 14 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)
Rheological specifications
Chopin Alveograph Tolerance: -10/+30
P/L 0.60 - Tolerance: +-0,10 Brabender Farinograh: Absorption min 60 %
Stability min 17’ Brabender Amylograph: Amylogram 800/1200 u.a.
5 Stagioni Pizza Flour Manitoba 00
Chemical/physical properties
Moisture: max 15,5 %
Protein: min 14.5 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)
Rheological specifications
Chopin Alveograph Tolerance: -10/+30
P/L 0.60 - Tolerance: +-0,10 Brabender Farinograh: Absorption min 60 %
Stability min 17’ Brabender Amylograph: Amylogram 800/1200 u.a.
5 Stagioni Pizza Morra Extra Virgin Wholewheat Flour
