Soft wheat flour type ?00? with a very high protein content suitable for all indirect doughs with long maturation time at controlled temperature, where a particularly elastic and resistant gluten net is required. Excellent as refreshing flour for ?Mother Yeast?
PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 14,5 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)
RHEOLOGICAL PROPERTIES
Chopin Alveograph:
W 410 – Tollerance: -10/+30
P/L 0,60 – Tollerance: +-0,10
Brabender Farinograph:
Absorption min 60 %
Stability min 17?
Brabender Amylograph:
Amylogram 800/1200 u.a.
Omtaler
Det er ingen omtaler ennå.