Tipo2-MOLITORIA-san-paolo

Flour Type 2

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

Category: Tag:

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

Additional information

Weight 25 kg

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