Type 0 Biological flour

0 Flour of Italian soft grains 100% certified by Organic Farming, processed in such a way as to preserve the lighter part of the flour. Good strength, good elasticity and absorption of liquids, mixed to guarantee a wide versatility of the finished product in its various uses in bread- making and pizzeria, pastry-making and production of fresh  egg and water pasta. It is suitable for dough with sourdough starter and brewer's yeast with medium-lasting leavening. (Homemade bread, loaves, buns, rolls, taralli, brisè pasta, sponge cake, sablè pasta,  pizzas alla Pala, pizza in the pan and focaccia with medium leavening, traditional egg and water pasta).
Proposed in packs of 25 Kg


Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 1.70

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 343 Kcal 1459 KJ
Fat /% 1.76 0.40 saturated /%
Carbohydrates /% 69.65 2.20 sugars
Fibers /% 8.40  
Protein /% 12,70  
Salt / % 0.005


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