Soft granular wheat

Type 0 soft wheat flour obtained from the processing of selected soft grains, extracted from the grinding process in such a way as to result with a greater granulometry than traditional flour.

Among the other uses in pizzerias and bread-making it is very suitable for the production of gnocchi, possibly mixed with flour and soft flours, and potato gnocchi. It can also be used in the production of fresh egg and water pasta and dry pasta mixed with durum wheat semolina.
Available in packs of 5 kg


Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 0.55

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 /% 75,60 1.40 sugars
Fibers /% 2.20  
Protein /% 11,50  
Salt / % 0.005

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