La Classica

THE CLASSICS.

Type “00” soft wheat flour that is easy to use and suitable for all direct short leavening dough where good elasticity is required.

Package 1 kg, 10 kg, 25 kg

It is a low-protein type “00” wheat flour that is easy to use and suitable for all direct doughs with short rising where good elasticity is required.

Chemical/physical specifications

Moisture: max 15.5 %
Protein: min 10 % (b.s.)
Ash: 00 max 0.55 % (b.s.)

Rheological specifications

Chopin alveograph:
Tolerance: -10/+30
P/L 0.60 – Tolerance: +-0.10

Brabender pharinograph:
Absorption min 53 %
Stability min 3′

Brabender amylograph:
Amylogram 800/1200 o.u.

Available packages

1 kg, 10 kg, 25 kg