With Stone-Milled Flour

Soft wheat flour type ”1” with high protein content, milled in a mill with granite grindstones with a reduced stress effect on the grain. Its slow and low temperature grinding guarantees a flour extraction with greater flavor and more intense savours. Suitable for all direct and indirect doughs with medium and long leavenings at controlled temperature (refrigerator).

physical/chemical properties

  • Moisture: max 15,5 %
  • Proteins: min 13 % (s.s.)
  • Ashes: max 0,80 % (s.s.)

rheological properties

  • Alveografo Chopin/Chopin Alveograph: W 300 - Tolleranza/Tollerance: -20/+30 P/L 1 - Tolleranza/Tollerance: +-0,20
  • Farinografo Brabender/Brabender Farinograph: Assorbimento min/Absorption min 60 % Stabilità min/Stability min 12’
  • Amilografo Brabender/Brabender Amylograph: Amilogramma/Amylogram 800/1200 u.a.

avaible packaging

  • 25 kg white-red bag


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