Biological whole type

Wholemeal  produced by the grinding of 100% certified Italian soft grains from organic farming, preserves all the characteristics of the grain of wheat in its entirety being the product of the complete reduction of the raw material without any waste ("whole body"), Keeping all the parts of the bran. Rich in dietary fiber and mineral salts, it has an intense flavor and can be used in many productions exclusively or mixed with other flours both in bread-making  and in pizzerias and pastry-making.  It is also suitable for making pasta.
Available in packs of 25  kg


Specifiche tecniche

Caratteristiche organolettiche

Odore e sapore tipici.
Assenza di note estranee.

Caratteristiche chimico-fisiche

Umidità % Max. 15,50
Ceneri % Max. 1,70

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 343 Kcal 1459 KJ
Grassi / % 1,76 0,40 saturi/%
Carboidrati / % 69,65 2,20 zuccheri
Fibre / % 8,40  
Proteine / % 12,70  
Sale / % 0,005  

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