Flour 00 – R GREEN

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Flour 00 – R GREEN

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Flour 00 – R GREEN

Soft wheat flour type ’00’ for traditional 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 milling tradition connected to the past but also future-oriented to the modern technologies.
Well-balanced, ideal for a medium leavening dough realization.

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MEDIUM NUTRITION FACTS (100g)

Energy values: Kcal 351 / KJ 1469
Total Proteins: 13,00 g
Total Fats: 0,8 g saturated fats: 0,10 g
Total Carbohydrates: 73,00 g sugar content: 1,00 g
Fiber content: 3,00 g 
Sodium: 0,002 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
PACKING FORMAT: 25 kg/55 lbs
FINAL RESULT: kneaded with the correct recipe, this flour gives life to a well-developed and soft pizza

 

RECOMMENDED RECIPE
Ingredients:
1kg R GREEN flour
560ml water (56%)
30g extra virgin olive oil (3%)
25g salt (2.5%)
3g fresh yeast (0.3%)

Procedure: knead for 16-18 minutes (spiral kneading machine). Let stand for 30/40 minutes. Form dough balls in the desired format and weight. Let them rise for 2 hours at ambient temperature (18 °C) and place them in the refrigerator at a temperature of +4 °C for 24-36 hours (also up to 48 hours). Remove them from the fridge a couple of hours before using.

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CHEMICAL-PHYSICAL AND RHEOLOGICAL FEATURES
Humidity (% on weight): <15.50
Ashes (% on d.m.): <0.55
Protein (N*5.70 on d.m.): 14.00
Falling Number (seconds): >300
Wet gluten (%): 34
W: 340
P/L: 0.55
Absorption (14% humidity): 55-57
Dough stability (minutes): >16

BIOLOGICAL ANALYSIS
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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