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’