5 kg Type 0 soft wheat flour - MOLINO ZAPPALA '

€16.90
Tax included
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Type "0" SUPER-PROTEIN soft wheat flour (11.50%) for the production of bread, pizzas, biscuits Alveographic W equal to 220

Type 0 flour makes the dough more elastic and consistent and is therefore the best flour to use in bread making.

ORIGIN ITALY

EXPIRY 120 DAYS FROM THE ORDER

 

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00 flour is a more refined type of flour than 0 flour because it has been subjected several times to the grinding process (syn. Milling). This different processing makes it a finer flour and has slightly different nutritional characteristics: in fact type 00 flour is more purged from the slag of the external coating of the grain which, therefore, makes it contain a smaller amount of mineral salts, cellulose and gluten. Bran, on the other hand, compared to the aforementioned scale is contained in increasing quantities, so it is more present in wholemeal flour. Precisely because it is richer in gluten, type 0 flour makes the dough more elastic and consistent and is therefore the best flour to use in bread making. The leavening times for type 0 wheat flour are longer than for 00 flour.

Physico-chemical and rheological characteristics

Protein: 11.50%

W: 220

P / L 0.50

EXPIRY 120 DAYS FROM THE ORDER

Average nutritional content 100g of product:

ENERGY VALUE 1426 KJoule - 341 Kcal

PROTEIN 11.50gr

CARBOHYDRATES 76.20 gr

of which sugars 1.80gr

FATS 1.00 gr

of which saturated 0.23 gr

FOOD FIBER 2.90 gr

SODIUM 2 mg

SALT 5 mg

- CONTAINS GLUTEN

-MAY CONTAIN SOY
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