La Superiore

THE CLASSICS.

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

Package 10 kg, 25 kg

It is also particularly suitable for all dough with maturation at controlled temperature (refrigerator).

Chemical/physical specifications

Moisture: max 15.5 %
Protein: min 13 % (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 57 %
Stability min 13′

Brabender amylograph:
Amylogram 800/1200 w.h.

Available packages

10 kg, 25 kg