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Product description: wheat flour 00 Manitoba, 5 STAGIONI, 10 kg. Manitoba 5 Stagioni type 00 soft wheat flour is the most widely used flour by pizza bakers and bakers in Italy. It is a flour that is very high in protein and has one of the longest rising times: 24 hours. Manitoba flour can be classified as type 00 due to its low ash content; here the maximum ash content is 0.55 g / 100 g. Ash refers to the remaining flour particles, including bran and other minerals. Manitoba flour is very pure, it contains very few residual elements. Italian Manitoba 00 flour corresponds in Europe to T45 flour - a very white and fine flour, rich in gluten and which rises easily. With it you can make pizza dough, bread and other light and delicious recipes.
Soft wheat flour, obtained by grinding and sieving soft wheat without foreign substances and impurities and in compliance with current legislation. It has a mealy appearance, without lumps, and is free from any unpleasant odors, especially mold and rancidity. A high-protein flour, ideal for baking with a long fermentation time (24 hours), intended for use as a strengthening agent for weaker flours.
Characteristics:
Moisture: max. 15.5%
Protein: max. 14.5 -15%
Chopin alveograph: W410 (-10/+30)
Rising time: 24 hours
Brahender farinograph: minimum absorption 60%, stability 17 minutes. This flour is therefore very well kneaded and remains stable during kneading for a long time.
Brahender amylogram: 800/1200 UA (starch gelatinization rate): this makes the crumb very fluffy and light.
Moisture – 15.5% (maximum permissible value);
• Ash (on dry matter basis) – 0.55% (maximum permissible value);
• Protein (N × 5.70) – 14.5% (minimum value);
• Hagberg falling number – 280 seconds (minimum value);
• Amylogram (t. q.) – 1000 max. U.A., tolerance ±200.
Farinogram:
• Water absorption (corrected to E.U. 500) – 60% (minimum value);
• Dough stability – 17 minutes (minimum value).
Ingredients: soft wheat flour.
Food additives: none
Country of origin: Italy. Manufacturer “Agugiaro & Figna Molini” S.p.A
Allergens: the product contains wheat and its products.
Packaging: paper.
Storage conditions: storage temperature from +0°C to +25°C. The product must be stored: in a cool, clean and dry place, protected from pests, in the original packaging and consumed before the expiration date indicated on the packaging.
Nutritional value 100 g:
Energy value 1437 kJ / 339 kcal
Fat 0.9 g
of which saturated fatty acids 0 g
Carbohydrates 67 g
of which sugars 1.5 g
Proteins 15 g
Salt 0 g
The photos and appearance of the goods may differ slightly or may not correspond to the appearance and color of the real goods and their packaging. The information in the product description in the e-shop is of a general nature, so it may not match the information on the product packaging, so we recommend that you read the information on the product packaging before using the product. In exceptional cases, the stock of goods in the warehouse and in the online store may differ at the time of placing the order, the Buyer is informed about it.
If you notice an error in the online store - let us know.