Superiore

Type 00 · Soft Wheat Flour · High Strength

Suitable for direct and indirect doughs requiring high elasticity through long leavening. Particularly recommended for doughs undergoing cold-temperature maturation and controlled-environment fermentation.

Technical specifications

• Protein: 13% (min)
• Ash: 0.55% max (Type 00)
• Moisture: 15.5% max
• Estensograph (135 min): energy 125 (±15), ratio 1.7 (±0.3)
• Farinograph: absorption 57% (min), stability 13 min
• Packaging: 10 kg (22.2 lb)