5 Stagioni Pizza Flour Manitoba 00
£12.99
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.
Related products
5 Stagioni Gluten Free Flour 1kg
Ingredients
Corn starch, potato starch, vegetable fibers (psyllium, potato, pea, rice, flax,
inulin), salt, flour of legumes (peas), sugar, millet flour, thickeners: hydroxypropyl methylcellulose, guar seed flour; flaxseed flour, rice flour, leavening agents: sodium pyrophosphate, sodium bicarbonate; natural flavors, dextrose.
Chemical/physical properties
Mix Gluten-free: gr 1000
Water: gr. 840
Extra Virgin Olive Oil: gr. 50
Fresh yeast: gr. 15/30
TOTAL: gr 1920 Ca (8 pizzas)
Available packaging
1 KG
