Type 00 Old grinder

00 flour produced from selected soft wheat varieties of medium strength, adequate elasticity and absorption. Designed for traditional products that do not require particular strength, it is suitable for all types of bread and pizza derived from short-lived doughs, frese, taralli and in general for all dry, crumbly and crispy products. In pastry- making it is suitable for fat and lean shortcrust pastry, biscuits and sponge cake.
Proposed in packs of Kg  25
Strength  W 170/200

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. 4.00

Amilographic analysis

Maximum viscosity Min.700

Alveographic analysis

W From Min. 170 to 200
P / L Min. 0.50
Gluten Min. 9.00

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 /% 74,60 1.20 sugars
Fibers /% 2.20  
Protein /% 11.25  
Salt / % 0.005


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