OurPizzasicily TAORMINA is produced from a mix of wheats from both European Union and North America, with a high proteic content, which is a fundamental feature for production of middle/long leavening pizza. It is a balanced kind of flour, and although being a “strong” one, makes kneading of blocks simple.
Weight Kg. 30
CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
| Proteins (NIR) | 13,5% |
| Max ashes | 0,65% |
| W Minimum | 330 joule |
| Maturation | long |
| Absorption b.14% | 59% |
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 |
| Weight | 25 kg |
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