La Oro

THE CLASSICS.

Type “00” soft wheat flour that is suitable for all direct and indirect long leavening dough where elasticity and resistance are required.

Package 1 kg, 10 kg, 25 kg

It is also recommended for all dough with maturation at controlled temperature (refrigerator). Excellent for sourdough refreshment.

Chemical/physical specifications

Moisture: max 15.5 %
Protein: min 14 % (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 60 %
Stability min 17′

Brabender amylograph:
Amylogram 800/1200 u.a.

Available packages

1 kg, 10 kg, 25 kg