5 Stagioni, Pizzamehl "00" Manitoba 25kg

Soft wheat flour type “00” with a very high protein content suitable for all indirect doughs with long maturation time at controlled temperature, where a particularly elastic and resistant gluten net is required. Excellent as refreshing flour for “Mother Yeast”.

physical/chemical properties:
Moisture: max 15,5 %
Proteins: min 14.5 % (s.s.)
Ashes: tipo 00 max 0,55 (s.s.)

rheological properties:
Alveografo Chopin/Chopin Alveograph: W 410
Tolleranza/Tollerance: -10/+30 P/L 0,60 - Tolleranza/Tollerance: +-0,10
Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 60 %
Stabilità min/Stability min 17’
Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.