5 Stagioni Semola Rimacinata 10kg
£16.65
PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 12 % (s.s.)
Ashes: min 0,80 % (s.s.)
RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 200 – Tollerance: -20/+30 P/L 2,3 – Tollerance: +-0,10
Brabender Farinograph: Absorption min 58 % Stability min 4’
Description
5 Stagioni Semola Rimacinata is obtained from high selected grains, capable of excellent extensibility, absorption and performance. Especially fine-grained and with a golden color, it is therefore indicated for the production of extruded pasta and usable in addition to all kinds of pizza doughs
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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
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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.
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