Obtained from high selected grains, capable of excellent extensibility, absorption and performance. Especially fine-grained and with a golden color, it is therefore indicated for the production of extruded pasta and usable in addition to all kinds of pizza doughs. 

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 12 % (s.s.)
Ashes: min 0,80 % (s.s.) 

RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 200 - Tollerance: -20/+30 P/L 2,3 - Tollerance: +-0,10 

Brabender Farinograph: Absorption min 58 % Stability min 4’

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SKU: LE519
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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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