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

Professional

Product code: Professional25




marco quintili3 lav ok 200x259
pizza Professional
farine per pizza professional
  • marco quintili3 lav ok 200x259
  • pizza Professional
  • farine per pizza professional

Professional

Product code: Professional25


Type 0 flour from the best US wheats, for the most demanding pizza makers. Ideal for doughs with traditional method, long rising time over 24 hours and storage up to 6 days in refrigerated room. Go to Features
W. Chopin: Range 400 – 420 ± 7%


Trade Name Common wheat flour type “0”
Ingredients Common wheat flour type “0”
Shelf life 6 months
W. Chopin Range 400 – 420 ± 7%
P/L Chopin Range 0,55 – 0,65 ± 7%
Absorption (Brabender) Range 60 – 61 % ± 1
CD Stability (Brabender) Min 18 min
Falling number Min 320
Gluten (dry basis) Min 13,5 %
Ash (dry basis) Less than 0,65 %
Moisture (at 105°C) Less than 15,5 %
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