Wheat flour for pizza 00, RINFORZATA, 5 STAGIONI, 10 kg

Wheat flour for pizza 00, RINFORZATA, 5 STAGIONI, 10 kg

80128
1 vnt.
12,35 €
9, 90 €
0,99 €/kg
incl. VAT
11,98 €
1,20 €/kg

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Product description: wheat flour for pizza 00, RINFORZATA, 5 STAGIONI, 10 kg. High quality Italian wheat flour, specially developed for professional pizza production. The flour is ideal for dough with a short fermentation time (2-6 hours), intended for the production of traditional "mattonella" pizzas (thick dough).
Features:
• Type: 00;
• Strength (W): high - perfect for long fermentation;
• Protein content: higher than regular 00 flour;
• Origin: Italy.
Advantages:
• Ensures elastic, easy-to-shape dough.
• Ideal for 24-72 hours of ripening.
• Helps to obtain a fluffy, light and crispy pizza crust.
• Excellent water absorption - more stable dough.
Uses:
• For Neapolitan-style pizzas.
• For long-fermented pizza dough.
• Also suitable for focaccia or other high-hydration pastries.
Packaging: 10 kg - suitable for both professional kitchens and frequent home baking.
Technical parameters:
Moisture – % – 15.5
Ash (s.s.) – % – 0.55
Protein (Nx5.70) – % – 11
Hagberg Falling Number (F.N.) – seconds – 280
Amylogram (t.q.) – max. U.A. – 1000
Water absorption (corrected to E.U. 500) – % – 55 – MIN
Stability – minutes – 8 – MIN
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 1426 kJ / 336 kcal
Fat 0.9 g
of which saturated fatty acids 0 g
Carbohydrates 70 g
of which sugars 1.5 g
Proteins 11 g
Salt 0 g

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