Type 00 flour reinforced

00 flour produced from selected soft grains with a higher than average protein content, good strength, good elasticity and absorption of liquids, mixed to ensure a wide versatility of the finished product in its various uses in bread-making and pizzeria, pastry-making and production of fresh egg and water pasta. It is suitable for dough with sourdough starter and brewer's yeast with medium / long lasting leavening. (Homemade bread, leavened loaves, rolls, fried cakes, bignè, pasta brisé, sablé pasta, 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 230/260

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. 10.00

Amilographic analysis

Maximum viscosity Min.800

Alveographic analysis

W From Min. 230 to 260
P / L Min. 0.50
Gluten Min. 10.50

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 344 Kcal 1461 KJ
Fat /% 0.44 0.10 saturated /%
Carbohydrates /% 74,60 1.20 sugars
Fibers /% 2.20  
Protein /% 12,00  
Salt / % 0.005

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