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.
Related products
5 Stagioni Ciabatta Romana Mix 10kg
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 Gluten Free Flour
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 Dry Yeast Lievito
A blend based on dried sourdough wheat for pizza doughs. Ideal for structuring all types of pizza dough, particularly those where a pronounced cell structure, greater volume during long baking, long-lasting dough, and enhanced aromas and flavours are desired. From 2 to 5 g/kg of flour, for strong flours with standard hydration; over 10 g/kg of flour, for flours with medium and low protein content, "semi-whole" and whole, and for high-hydration doughs. Does not replace brewer's yeast.
