Flour Type 2: it is a balanced extract flour with fairly good endurance properties. Compared to “0” and “00” types, it has a higher content of fibers, mineral salts and vitamins, hence excellent nutritional and mechanical properties compared to whole type. It is indicated for bread, pizza, cookies and all other products with short maturation. This flour gives to the final product a pleasant taste other than a superior nutritional value and digestibility.
Weight kg.30
CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
| Proteins (NIR) | 13% |
| Max ashes | 0,95% |
| W Minimum | 200 joule |
| Maturation | short |
| Absorption b.14% | 56% |
NUTRITIONAL VALUES (avg. for 100g)
| Kcal / Kj | 331 / 1385 |
| Proteins (Nx6,25) | 12g |
| Carbohydrates (of which sugars) |
66,5g 0,5g |
| Fats (of which saturated) | 1g 0,2g |
| Fibers | 4,6g |
| Salt | 0,010g |
| Weight | 25 kg |
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