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 Pizza Rustica 2 kg
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 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 Pizza Flour Manitoba 00
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.
