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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.
Description
Description
Type “00” soft wheat flour with very high protein content suitable for all indirect long leavening dough at controlled temperature, where particularly elastic and resistant gluten net is required.
Excellent as refreshing flour for “Mother Yeast”.
Related products
5 Stagioni Ciabatta Romana 10kg
£17.50
5 Stagioni Ciabatta Romana Mix 10kg
£17.99
Usage instructions: 5 Stagioni Ciabatta Romana can be used in direct and indirect dough and in both cases it guarantees a unique lightness and digestibility.
Ingredients
Soft WHEAT flour type “00”, dried WHEAT sourdough, powdered acerola juice (acerola, maltodextrine), food enzymes (amylase, emicellulase).
Chemical/physical properties
Energy value: 335 Kcal - 1440 Kj
Protein: 13
Carbohydrate: 69
Fat: 0.9
5 Stagioni Pizza Rustica 2 kg
£11.99
Ingredients
Different seeds 42% (LINSEED, decorticated MILLET seeds, SESAME seeds), soft WHEAT bran, vital WHEAT GERM 15%, groat of soft WHEAT, SOYA grains
Chemical/physical properties
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
5 Stagioni Lemady 1kg
£5.99
5 Stagioni Gluten Free Flour
£9.99
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
5 Stagioni Semola Rimacinata 10kg
£16.65
5 Stagioni Pizza Flour Oro 00
£16.79
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.

