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5 kg wheat Flour type 0 soft wheat -MILL ZAPPALA'

€13.78 Save 5%
€14.50
VAT included
Quantity

Wheat flour type "0" SUPER-PROTEIN (11.50% ) for the production of bread, pizzas, biscuits W alveografico equal to 220

Flour type 0 makes the dough more elastic and consistent and this is the best flour to use in baking.

ORIGIN ITALY

EXPIRATION 120 DAYS FROM THE ORDER

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The 00 flour is a type of flour more refined than the ' 0 ' flour because it was repeatedly subjected to the grinding process (since. the milling). This differential processing makes it a flour which is finer and has nutritional characteristics which are slightly different: in fact, the flour type 00 is more purified from the dross of the outer coating of the bean, which then does contain a minor amount of mineral salts, cellulose and gluten. The bran, however, than the above scale is contained in increasing amounts, which is most present in the wholemeal flour. Just because most rich in gluten, the flour type 0 makes the dough more elastic and consistent and this is the best flour to use in baking. The time to rise for the wheat flour type 0 are greater than the 00 flour.

Physical-chemical characteristics and rheological

Protein : 11.50 %

W : 220

P/L 0.50

EXPIRATION 120 DAYS FROM THE ORDER

The nutrient content average 100g of product:

The ENERGY VALUE of 1426 k joule - 341 Kcal

PROTEINS 11.50 gr

CARBOHYDRATES 76.20 gr

of which sugars 1.80 g

FAT 1.00 g

of which saturates 0.23 g

DIETARY FIBER 2.90 gr

SODIUM 2 mg

SALT 5 mg

-CONTAINS GLUTEN

-MAY CONTAIN SOY
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