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

Integro Gonzaga

Product code: Integro Gonzaga




sacco farine TRADIZIONE

Integro Gonzaga

Product code: Integro Gonzaga


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: Range 200 – 240 ± 7%

Trade Name Common wheat flour type “INTEGRALE”
Ingredients Common wheat flour type “INTEGRALE”
Shelf life 6 months
W. Chopin Range 200 – 240 ± 7%
P/L Chopin Range 0,60 – 0,70 ± 7%
Absorption (Brabender) Min 57,5 % ± 1
CD Stability (Brabender) Min 8 min
Falling number Min 300
Gluten (dry basis) Min 12,5%
Ash (dry basis) Less than 1,70 %
Moisture (at 105°C) Less than 15,5 %
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