Mouka na pizzu Napoletana 3 kg a pivní kvasnice 0,5kg

Detailní popis produktu

Soft wheat flour type “00” with medium-high protein content, suitable for all direct and indirect doughs for pizza napoletana. This special flour, developed in collaboration with the pizzaioli master chefs of the Associazione Verace Pizza Napoletana, makes the dough elastic and guarantees an excellent pizza crust

CARATTERISTICHE CHIMICO/FISICHE PHYSICAL/CHEMICAL PROPERTIES Umidità/Moisture: max 15,5 % Proteine/Proteins: min 11,5 %(s.s.) Ceneri/Ashes: 00 max 0,55 % (s.s.)

CARATTERISTICHE REOLOGICHE RHEOLOGICAL PROPERTIES Alveografo Chopin/Chopin Alveograph: W 300 - Tolleranza/Tollerance: -10/+20 P/L 0,60 - Tolleranza/Tollerance: MAX Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 55 % Stabilità min/Stability min 10’ Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.