Type 00 flour cakes

00 flour produced from soft grains selected with high protein content, excellent strength, excellent elasticity and absorption, ideal for manufacturing that require a rapid growth in cooking with formation of large cavities thanks to the high capacity of gluten extension. It adapts to different uses and to long leavening (special bread,  butter and other fats rolls, fried cakes, cream puffs, plum cakes, kraphen, brioches stuffed and rustic pizzas, medium / long leavenings pizza in the pan and focaccia, traditional egg and water pasta.)

Available in packs of 1 kg.

Force W 280/320.

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. 53.00
CD stability Min. 11.00

Amilographic analysis

Maximum viscosity Min.800

Alveographic analysis

W From Min. 280 to 320
P / L Min. 0.50
Gluten Min. 11.50

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 /% 13,50  
Salt / % 0.005


NOTE! This site uses cookies and similar technologies.

If you not change browser settings, you agree to it. Learn more

I understand

© 2019 Molino Bruno S.p.A.. - P.IVA 00164040784 - design by lacosa.net - All Rights Reserved.