Le 5 Stagioni 00 Flour - Strengthened 25kg

25 items left


Soft wheat flour obtained from the milling and sifting of national and European non-germinated soft wheat, from which extraneous substances and impurities have been removed according to the law in force.

Flour for dough with short rising times (6-2 hours), ideal for the production of traditional and sliced “tiled” pizza (thick dough).

Physical/Chemical Properties

  • Moisture: max 15,5 %
  • Proteins: min 11 %
  • Ashes: type 00 max 0,55
  • Wet Gluten: min 28 %

Rheological Properties

Chopin Alveograph:

W 250 - Tolerance: 30+/10- P/L 0,60 - Tolerance: 0,10-+

Brabender Farinograph: Absorption min 54 % Stability min 8’

Brabender Amylograph: Amylogram 1200/800 u.a


Related Items