Organic Flour

2

Organic Flour

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High quality organic soft wheat flours obtained through the MOLINO DALLAGIOVANNA’s exclusive production process: the wheat, only of Italian origin and carefully chosen, is washed in flowing water to obtain a superior, clean and extraordinary performing flour.

The milling phases of the single pure wheat varieties are slow and several, to avoid the product overheating and to preserve the proteins, the scent and the taste of wheat.
The Molino Dallagiovanna philosophy of Quality is based on the constant equilibrium of the flour blends following customer needs and protocols, to guarantee product constancy and reliability.

Since 2006 each production chain phase of the two organic flours, weak and strong, has been controlled and certified by the Italian Organic Products Control Consortium – CCPB srl (www.ccpb.it) – according to EC 834/2007 Regulation with regards to the activity of cereal milling and trading activities.

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TYPICAL NUTRITIONAL VALUES – per 100g of product
Energy value: Kcal 348 / KJ 1479
Fats: 0,9 g of which saturates: 0,1 g
Carbohydrates: 73,0 g of which sugars: 1,0 g
Fiber: 2,2 g
Proteins: 11,0 g
Salt: 0,002 g

PACKING FORMAT: 25 kg (55 lb)
CONSERVATION: store the product in a cool, dry and well-ventilated place at a temperature below 25 °C/77 °F
SHELF LIFE: 12 months

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CHEMICAL-PHYSICAL AND RHEOLOGICAL FEATURES
WEAK (w)     STRONG (s)
Humidity (% on weight): w <15,50     s <15,50
Ash (% on dm): w <0,65     s <0,65
Protein (N*5.70 % on dm): w >10     s >10
Wet gluten (%): w 26±1,5     s 29±1,5
W: w 220±40    s 300±40
P/L: w 0,7±0,2    s 0,7±0,2
Falling Number (seconds): w>300     s >300

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