Soft wheat flour type “00” with a high protein content suitable for all direct and indirect doughs with long maturation times where excellent elasticity is required. It is also recommended for doughs with leavening at controlled temperature (refrigerator). 

Moisture: max 15,5 %
Proteins: min 14 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

Chopin Alveograph: W 390
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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  • About LE 5 Stagioni
    LE 5 STAGIONI pizza Flour

    Le 5 Stagioni flours have been designed and created to adapt to different needs of professionals.

    Working every day flours that can make pizza better, tastier and give pizza makers the opportunity to experiment.

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