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SKU ALFGTPAN0073

Soft wheat flour Italian type "0".

Recommended for bread made with low hydration dough, rolled bread, breadsticks and for any dough that needs no great strength.
Preparation of dough with average texture, 50% hydration, using the straight dough method with short rising time.
Total processing time of 3-4 hours required to obtain finished products.
To be used for blending with stronger flour.



Cereals used

Blend of Italian GMO free soft wheat varieties.

Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.

​​​​​​​In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967 and subsequent amendments.
This product must be stored in a cool and airy place at a temperature below 20 ° C and with a relative humidity <65%.
For product delivered in pallets: remove the protective cellophane.
​​​​​​​The minimum storage period is 12 months.
Humidity max: 15,50 %
Ashes max: 0,65% s.s
Glutin: 8,50 % s.s
 

RHEOLOGICAL DATA

Alveogramma

​​​​​​​W: 180 - 220
P / L: 0,50 - 0,60

 

Farinogramma

Stability:  3 min
Absorption: 54%