Type 1 flour pizza

Type 1 Flour produced from soft and hard grains. Obtained by preserving the best bran parts which change its color and taste during the manufacturing process,  increasing the quantity of fibers. Of excellent strength, excellent elasticity and excellent absorption, it reacts to all the doughs in an excellent manner, guaranteeing a wide versatility of use in pizzerias. Among its many uses, the most recommended are Pizza alla pala, calzone, pizza in the pan, focaccia and rustic pizzas, puffed rolls, sweet and savory croissants, puff pastry and brioches with different makings, panettone and pandori, colombe,  egg and water pasta.
Available in packs of 25 kg
W 340/400

Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 0.80

Farinographic analysis

Water Absorption Min. 54.00
CD stability Min. 12.00

Amilographic analysis

Maximum viscosity Min.800

Alveographic analysis

W From Min. 340 to 400
P / L Min. 0.50
Gluten Min. 12.50

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 /% 0.70 0.25 saturated /%
Carbohydrates /% 68,80 1.40 sugars
Fibers /% 3.10  
Protein /% 13,80  
Salt / % 0.005


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