Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Integro Gonzaga

Product code: INTEGROGONZAGA




A5 MantoGrano 14mag2018

Integro Gonzaga

Product code: INTEGROGONZAGA


W: 200-240. The flour from the MantoGrano “Integro Gonzaga” supply chain is a wholegrain flour produced with a low-refinement process that includes all the kernel’s components. This flour is rich in fibres and mineral salts, with high protein content and high water absorption. It is recommended for direct doughs and for sour dough method (16-20 hours). Go to Features
W. Chopin: 200 ÷ 240


Trade Name Common wheat flour type “INTEGRALE”
Ingredients Common wheat flour type “INTEGRALE”
Shelf life 6 months
W. Chopin 200 ÷ 240
P/L Chopin 0,60 ÷ 0,70
Gluten (dry basis) > 12,5 %
Ash (dry basis) < 1,70 %
Moisture (at 105°C) < 15,5 %
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