Le 5 Stagioni Manitoba 25kg

LE 5 STAGIONI

5s6

£0.00 £22.95
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Description

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: 00 max 0,55 % (s.s.) 

CARATTERISTICHE REOLOGICHE RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 410
Tollerance: -10/+30 P/L 0,60 - Tollerance: +-0,10 

Brabender Farinograph: Absorption min 60 % Stability min 17’ 

Brabender Amylograph: Amylogram 800/1200 u.a.

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