Blu-MOLITORIA-san-paolo

Flour 0 Blue Type

It has a high protein content, which allows better water absorption: it is employed both for support for base flours and for special bread production, such as “rosette”, baguettes, “blown” bread. In pastry-making it is ideal for production of “bignè”, phyllo dough, brioches, and breakfast products in general.

Weight Kg. 30

CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES

Proteins (NIR) 11,5%
Max ashes 0,65%
W Minimum 260 joule
Maturation media
Absorption b.14% 57%

NUTRITIONAL VALUES (avg. for 100g)

Kcal / Kj 356 / 1490
Proteins (Nx6,25) 12,5g
Carbohydrates
(of which sugars)
75g
1g
Fats (of which saturated) 1,1g
0,1g
Fibers 2,2g
 Salt 0,002g

Recipes to prepare with this flour

Additional information

Weight 30 kg

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