Type 00 Special flour

00 flour produced from selected soft grains with high protein content, excellent strength, excellent elasticity and absorption, ideal for processing that require a rapid growth in cooking with formation of large cavities thanks to the high ability of gluten to extend. It adapts to different uses and long leavening (special bread, rosettes, butter rolls and other fats, fried cakes, bignè, plum cake, Kraphen, brioche, stuffed and rustic pizzas, pizza in the pan and focacce with medium / long leavening, traditional egg and water pasta).
Available in packs of 1 - 25 kg
W 260/300

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. 260 to 300
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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