Soft wheat flour type ”1” with high protein content, milled in a mill with granite grindstones with a reduced stress effect on the grain. Its slow and low temperature grinding guarantees a flour extraction with greater flavor and more intense savours. Suitable for all direct and indirect dough with medium and long leavening also at controlled temperature (refrigerator).
Physical/Chemical Properties: Moisture: max 15,5 % Proteins: min 13 % (s.s.) Ashes: max 0,80 % (s.s.)
Rheologica Properties: Chopin Alveograph: W 300 - Tollerance: -20/+30 P/L 1 - Tollerance: +-0,20 Brabender Farinograph: Absorption min 60 % Stability min 12’ Brabender Amylograph: Amylogram 800/1200 u.a.