Type 00 Calabria flour

00 flour produced from selected soft wheat of medium strength, adequate elasticity and  liquid absorption. Blended 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 and brewer's yeast, with medium-lasting leavening. (Homemade bread, loaves, buns, rolls, taralli, brisè pasta, sponge cake, sablè pasta,  pizzas alla Pala, medium leavening pizza in the pan and focaccia , traditional egg and water pasta).

Available in packs of Kg 1

Strenght: W 170/200

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. 4.00

Amilographic analysis

Maximum viscosity Min.700

Alveographic analysis

W From Min. 170 to 200
P / L Min. 0.50
Gluten Min. 9.00

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 344 Kcal 1461 KJ
Fat /% 0.44 0.10 saturated /%
Carbohydrates /% 74,60 1.20 sugars
Fibers /% 2.20  
Protein /% 11.25  
Salt / % 0.005


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