Type 1 Soft Wheat Flour for Pizza 5 kg

DATA SHEET Energy value (KJ / Kal): 342 /1447 Fat: 1.7g of which saturated fatty acids: 0.5g Carbs: 77g of which sugars: 1.8g Fibers: 6.8 Proteins: 14g Salt: 0.01g Max Humidity: 14.5% Max Ashes: 0.80% Dry gluten content: 14.5% Absorption: 65% Stability: 15 mins W:320 P/L: 0.4/0.5 Falling number (Hagberg): SUP. 300 sec. CONTAINS GLUTEN NATURALLY Soft wheat flour for pizza is a strong flour obtained from a blend of soft wheat and a small percentage of rye which makes the product more enzymatic, favoring the fermentation process, thus increasing the digestibility of the product. MATCH Perfect for doughs that require a lot of direct or indirect extensibility, with hydrations above 75% and maturation up to 24/48 hours at a controlled temperature; ideal for brick pizza, in Roman pan, focaccia and for all products with high leavening. STORAGE Store in a cool, dry place away from light sources. Best before 3 - 6 months