Ingredients
“00” soft wheat flours
Use
Recommended for all types of short-rising direct and indirect dough pizza, ideal for making thin, crunchy and honeycomb pizzas.
Allergens
Gluten
Packaging
25kg.
Chemical-physical and rheological characteristics
| Humidity | 15.5 | max% |
|---|---|---|
| Ashes | 0.55 | max% |
| Protein (N* 5.70) | 13.5 | min% |
| Dry gluten | 10.5 | min% |
| Falling number | 330 ± 50 | sec. |
| Choping P/L alveograph | 0.50 ± 0.20 | |
| W | 280 ± 20 |
Nutritional values
Average values per 100 g of edible product
| Parameters | Value | UM | |
|---|---|---|---|
| Power | 348 – 1455 | kcal – kj | |
| Fats | 0.8 | g | |
| of which saturated fatty acids | 0.2 | g | |
| Carbohydrates | 71 | g | |
| of which sugars | 1 | g | |
| Fibers | 2 | g | |
| Proteins | 13.5 | g | |
| salt | 0 | g |
