5 Stagioni Pizza Flour Manitoba 00
£12.99
Moisture: max 15,5 %
Protein: min 14.5 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)
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.
Related products
5 Stagioni Pizza Rustica 2 kg
Different seeds 42% (LINSEED, decorticated MILLET seeds, SESAME seeds), soft WHEAT bran, vital WHEAT GERM 15%, groat of soft WHEAT, SOYA grains
Moisture: max 15,5%
NUTRITIONAL FACTS (100 GR)
Energy Value: 335 Kcal - 1857 Kj
Protein: 18
Carbohydrate: 40
Fat: 18
RECOMMENDED DOSAGE
Replace it to about 10% of flour
CAPUTO SEMOLINA RIMACINATA
Double milled.
Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread.
Obtained from strong wheat molitura, semola is grounded again and againg to encourage the using of doughs. With Its amber yellow colour, the balanced granulometria and the gluten elasticity, make the semola ideal for sprinkling and having the food gold and fragrant.
CAPUTO RED STRONG FLOUR 00
This soft flour is easy to work with and perfect for doughs that require long fermentation and extended rising times in cold storage. With its strong and elastic gluten, it balances extensibility and strength, making it ideal for creating light, silky, and authentic doughs for pizza, bread, pasta, and cakes. Enjoy excellent results with a high, soft, and flavourful cornicione.
