Sprint-MOLITORIA-san-paolo

Flour 00 Mister Sprint Type

This flour, that can be used by only adding water, yeast and salt, comes out after a long enhancement process. Thanks to a longer aging, natural enzymes are allowed to carry on their action. This particular natural process, also thanks to the right proportion of carbohydrates and essential proteins, allows direct mixes without further additions. Hence it is ideal for the production of “mafalda” type bread.

Weight kg.30

CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES

Proteins (NIR): 10,5%
Max ashes 0,55%
W Minimum 240 joule
Maturation short
Absorption b.14% 56%

NUTRITIONAL VALUES (avg. for 100g)

Kcal / Kj 342 / 1450
Proteins (Nx6,25) 9,4g
Carbohydrates
(of which sugars)
73g
1g
Fats (of which saturated) 1g
0,3g
Fibers 1,5g
 Salt 0,002g

Recipes to prepare with this flour

Additional information

Weight 30 kg

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