Type 1 flour

Produced from selected soft grains preserving in its making  process, the best part of the brans, so as to change their color and taste, increasing the quantity of fibers.

With good strength, good elasticity and good absorption, it reacts to all the doughs in an excellent manner, guaranteeing a wide versatility of use 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 focacce with medium leavening, traditional egg and water pasta).
Available in packs of 1  kg
Strength: W190/220


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. 53.00
CD stability Min. 7.00

Amilographic analysis

Maximum viscosity Min.700

Alveographic analysis

W From Min. 190 to 220
P / L Min. 0.50
Gluten Min. 10.00

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 /% 1.00 0.20 saturated /%
Carbohydrates /% 73,00 1.80 sugars
Fibers /% 3.10  
Protein /% 11,85  
Salt / % 0.005

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