5 Stagioni Pizza Flour 00 Superiore
£32.39
Chemical/physical properties
Moisture: max 15,5 %
Protein: min 13 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)
Specifiche reologiche
Chopin Alveograph
Tolerance: -10/+30
P/L 0.60 – Tolerance: +-0,10
Brabender Farinograh:
Absorption min 57 %
Stability min 13’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Description
Description
Type “00” soft wheat flour with high protein content suitable for all direct and indirect long leavening dough where excellent elasticity is required.
It is also particularly suitable for all dough with maturation at controlled temperature (refrigerator).
Related products
5 Stagioni Pizza Flour Oro 00
£32.39
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
£32.39
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
£32.39