Type 00 pizza flour

00 flour produced by mixing, soft and hard grains.
Designed to adapt to the leavenings of different types of pizza and focaccia and to retain, in its dough, different ingredients. Ideal for the manufacturing that requires a rapid growth in cooking with formation of large cavities thanks to the high capacity of gluten extension. Among its many uses, the most recommended are the Pizza alla pala, calzone, pizza in the pan, focaccia and rustic pizzas.
Available in packs of 1  kg
Strenght: W 280/320

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. 11.00

Amilographic analysis

Maximum viscosity Min.800

Alveographic analysis

W From Min. 280 to 320
P / L Min. 0.50
Gluten Min. 11.50

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 /% 0.52 0.10 saturated /%
Carbohydrates /% 68,80 1.40 sugars
Fibers /% 2.90  
Protein /% 13,50  
Salt / % 0.005


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