Soft wheat flour type “00” with a medium protein content suitable for all direct doughs with daily leavening where good elasticity is required. It can be used as a flour for “refreshment” for indirect doughs, also intended for a rising process at controlled temperature (refrigerator). 

PHYSICAL/CHEMICAL PROPERTIES 
Moisture: max 15,5 % 
Proteins: min 11 % (s.s.) 
Ashes: 00 max 0,55 % (s.s.)

RHEOLOGICAL PROPERTIES 
Chopin Alveograph: W 250 - Tollerance: -10/+30 P/L 0,60 - Tollerance: +-0,10 

Brabender Farinograph: 
Absorption min 54 % 
Stability min 8’ 

Brabender Amylograph: Amylogram 800/1200 u.a.