Type 2 flour

Type 2  flour, produced from selected soft grains, has the typical characteristics of a raw product. Obtained by preserving a substantial portion of fiber derived from the important presence of branl parts that change its color and taste, increasing the quantity of fibers, vitamins and minerals. It is similar to  whole wheat flour while preserving the rheological characteristics and workability of a medium-strength flour. It adapts to traditional processing that do not require particular strength, it is suitable for all types of bread and pizza derived from short-lasting dough, frese, taralli, pizzas and in general for all dry, crumbly and crispy products that will be pleasant to the taste and fragrant to the smell. In pastry-making it is suitable for fat and lean  shortcrust pastry, biscuits and sponge cake.
Available in packs of 25 kg

Strength W 180 min.


Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 0.95

Farinographic analysis

Water Absorption Min. 53.00
CD stability Min. 7.00

Amilographic analysis

Maximum viscosity Min.700

Alveographic analysis

W Min. 180
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 /% 1.00 0.25 saturated /%
Carbohydrates /% 73,00 1.80 sugars
Fibers /% 3.40  
Protein /% 12,00  
Salt / % 0.005

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