Type 0 Americana flour

0 Flour produced from selected American soft grains (Manitoba and / or Northern Spring) with very high protein content of excellent strength, excellent elasticity and absorption, endures prolonged and repeated leavening and it is ideal for the renewal of mother yeasts.

Due to its characteristics of elastic resistance and its protein content, it is suitable for many uses but it is ideal for the production of all types of pizza, puffed rolls, sweet and savory croissants, puffs and brioches used for different productions , panettoni and pandori, colombe, egg and water pasta.
Available in packs of 1 kg
Force: W 350/400

Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 0.55

Farinographic analysis

Water Absorption Min. 54.00
CD stability Min. 12.00

Amilographic analysis

Maximum viscosity Min.800

Alveographic analysis

W From Min. 350 to 400
P / L Min. 0.50
Gluten Min. 13.00

Microbiological characteristics

  Maximum tolerated value Unit
Total Bacterial Charge 10E5 1 g
Total Coliforms 5 * 10E2 1 g
Escherichia coli <10 1 g
Molds 5 * 10E3 1 g
Yeasts 1.00E + 04 1 g
Salmonella Absent / 125 g
Staphylococcus Aureus <10 1 g
Bacillus Cereus 10E3 1 g

Nutritional values

  Maximum tolerated value Unit
Power 336 Kcal 1427 KJ
Fat /% 0.52 0.10 saturated /%
Carbohydrates /% 68,80 1.40 sugars
Fibers /% 2.90  
Protein /% 15,00  
Salt / % 0.005


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