Mouka/farina/flour-Pizza -macinata a pietra

Detailní popis produktu

Soft wheat flour type”1” with high protein content, milled in a mill with granite grindstones with a reduced stress effect on the grain. Its slow and low temperature grinding guarantees a flour extraction with greater flavor and more intense savours. Suitable for all direct and indirect doughs with medium and long leavenings at controlled temperature (refrigerator). Very balanced flour, ideal for medium rising times (8-13 hours), suitable for daily use.

CARATTERISTICHE CHIMICO/FISICHE PHYSICAL/CHEMICAL PROPERTIES Umidità/Moisture: max 15,5 % Proteine/Proteins: min 13 %(s.s.) Ceneri/Ashes: 00 max 0,80 % (s.s.)

CARATTERISTICHE REOLOGICHE RHEOLOGICAL PROPERTIES Alveografo Chopin/Chopin Alveograph: W 300 - Tolleranza/Tollerance: -20/+30 P/L 1 - Tolleranza/Tollerance: +-0,10 Note: Analisi effettuata su passaggio velo a 212µ Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 60 % Stabilità min/Stability min 15’ Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.