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).