Description
Type 00 Soft Wheat Flour For Rapid Leavening Pizza (W200) Pz2 This Flour Has Been Studied To Obtain Better Results In The Preparation Of Traditional Pizzas With Relatively Short Leavening Time, From 4 To 6 Hours, Depending On The Temperature And The Quality Of The Yeast Or Sourdough Used. Firmness / Elasticity: 0.45-0.65. Moisture Max 15.5%. Ph 5.8-6.4. W 195-215. Gluten: 11-12, The Molino Spadoni House Presents A Wide Range Of Soft Wheat Flours, Specially Designed For Pizzas. High Quality Products That Stand Out For Their Balance, Elasticity, Ease Of Use And Flavor.
Ingredients
Possible traces
soja
Allergens
gluten
Storage condition
sec,
lumiere,
chaleur
Storage temperature
temp_amb
Nutritional values (pour 100g)
| Fatty acids |
egal
0.4g
|
| Energy kcal |
148.0 kcal
|
| Energy kj |
344.0 kj
|
| Carbohydrates |
egal
70.8g
|
| Fats |
egale
1.0g
|
| Proteins |
egal
12.0g
|
| Salt |
egal
0.01g
|
| Sugar |
1.4g
|
