Type 0 Biological flour

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 Kg 1

Strength: W150/200


Specifiche tecniche

Caratteristiche organolettiche

Odore e sapore tipici.
Assenza di note estranee.

Caratteristiche chimico-fisiche

Umidità % Max. 15,50
Ceneri % Max. 0,65

Analisi farinografica

Assorbimento Idrico Min. 53,00
Stabilità CD Min. 4,00

Analisi amilografica

Viscosità Massima Min.700

Analisi alveografica

W Da Min. 150 a 200
P/L Min. 0,50
Glutine Min. 9,00

Caratteristiche microbiologiche

  Massimo valore tollerato Unità
Carica Batterica Totale 10E5 1 g
Coliformi Totali 5*10E2 1 g
Escherichia coli < 10 1 g
Muffe 5*10E3 1 g
Lieviti 1,00E+04 1 g
Salmonella Assente /125 g
Staphylococcus Aureus < 10 1 g
Bacillus Cereus 10E3 1 g

Valori nutrizionali

  Massimo valore tollerato Unità
Energia 344 Kcal 1461 KJ
Grassi / % 0,70 0,15 saturi/%
Carboidrati / % 75,00 1,50 zuccheri
Fibre / % 2,90  
Proteine / % 11,80  
Sale / % 0,005  

CookiesAccept

NOTE! This site uses cookies and similar technologies.

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

I understand

© 2017 Molino Bruno S.p.A.. design by lacosa.net - All Rights Reserved.