Flour 00 – E ROSE

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Flour 00 – E ROSE

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Flour 00 – E ROSE

Soft wheat flour type ’00’ for pizza production, easy to work thanks to the careful selection and blend of high quality soft wheat varieties, washed and slowly ground following the best Italian milling tradition connected to the past but also future-oriented to the modern technologies.
Well-balanced, ideal for direct pizza dough realizations and also perfect for Neaples-style Pizza.

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MEDIUM NUTRITION FACTS (100g)
Energy values: Kcal 343 / KJ 1436
Total Proteins: 12,00 g
Total Fats: 0,80 g saturated fats: 0,10 g
Total Carbohydrates: 72,00 g sugar content: 1,00 g
Fiber content: 3,00 g 
Sodium: 0,00 g

CONSERVATION: it is recommended to store the product in a cool, dry and well-ventilated place at a temperature below 25 °C
SHELF LIFE: 12 months
FINAL RESULT: kneaded with the correct recipe, this flour gives life to a well-developed and soft pizza
PACKING FORMAT:  25 kg (55 lbs)

 

RECOMMENDED RECIPE FOR PIZZA
Ingredients:
1 kg E ROSE flour
520 ml water (52%)
30 g extra virgin olive oil (3%)
25 g salt (2.5%)
3 g fresh yeast (0.3%)

Procedure: knead for 15-16 minutes (spiral kneading machine). Let stand for 30/40 minutes. Form dough balls in the desired format and weight. Let them rise for 5-7 hours at ambient temperature (18 °C). Remove them from the fridge 1 hour before using.

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CHEMICAL-PHYSICAL AND RHEOLOGICAL FEATURES
Humidity (% on weight): <15.50
Ashes (% d.m.): <0.55
Proteins (N*5.70 % d.m.): >12.00%
Falling Number (seconds): 300
Wet Gluten: 30%
W: 250
P/L: 0.55
Absorption (14% humidity): 54
Dough stability (minutes): 6

BIOLOGICAL FEATURES
TVC (UFC/g): <100000
Moulds and yeasts (UFC/g): <1000
Coliforms (UFC/g): <500
Escherichia coli (UFC/g): <10
Salmonella spp. (UFC/25 g): Absent
Insect fragments (N° in 50 g): <10
Mouse hair (N° in 50 g): Absent

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