Brand:

Ean:

WHEAT FLOUR TYPE "00"

BASE

description
makes the dough quickly and evenly. Avoids the formation of a maximum of gluten, which makes elastic the dough. The obtained product does not crumble excessively while having a friability buova ..

use
Direct method, worked in general, soft cheeses and breads with medium-sized high.

packaging
25Kg paper bag,

Technical notes and product
Test Type Unit Value
W 10-4 joules from 200 to 230
P / L mm H2O/mm 0.45 to 0.50
Gluten% from 37.0 to 38.0
Protein% of dry matter from 10.50 to 11.00
Seconds Falling Number 280 to 330
Absorption% 55.0 to 56.5
Stability Minutes from 6.0 to 7.0
Minutes development time from 2.0 to 3.0

Supplier:

"The technical information, ingredients sheet, nutritional table are attached to the published object. If they are missing, you can request them by writing to info@youdreamitaly.com"

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