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

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 13 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 330 - Tollerance: -10/+30 P/L 0,60 - Tollerance: +-0,10 

Brabender Farinograph:
Absorption min 57 %
Stability min 13’ 

Brabender Amylograph: Amylogram 800/1200 u.a.