Granular, Spolvero for pizza

Type 0  soft wheat flour obtained from the processing of selected soft grains, extracted from the grinding process in such a way as to result with a greater granulometry than traditional flour. It is generally sprinkled on the worktables to prevent the dough of the pizza or other dough from sticking, and to make it easier to spread the pizza making its edge crisp and golden.
Available in packs of 5 kg

 


Technical specifications

Organoleptic characteristics

Typical smell and taste.
Absence of foreign notes.

Chemical-physical characteristics

Humidity % Max. 15.50
Ashes% Max. 0.55

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 /% 75,60 1.40 sugars
Fibers /% 2.20  
Protein /% 11,50  
Salt / % 0.005

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