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Le 5 Stagioni, Italian leader in products for pizza

  • 1 Le 5 Stagioni
    Italian leader in products for pizza
  • 2 Pizza schools
    Le 5 Stagioni organizes schools for pizza makers all around the world
  • 3 Contest / Competition
    Have a look in the section "Events" and discover the 5 Seasons' contests and projects
  • 4 Products for any need
    Flours for very long rising times, for direct doughs, starting from semi-finished products with different cereals than wheat to gluten-free flours, from brewer's yeast to the very famous Mother Yeast Naturkraft.
  • 5 Genuine and guaranteed products
    In our Research and Development dept. the new technologies and the most sophisticated studies managed in obtaining the flavours, the tastes and the perfumes of the tradition in a very professional way.

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2013 World Pizza Championship

00 type flour - Manitoba

Soft wheat flour obtained from the milling and sifting of North American and Canadian non-germinated soft wheat, from which extraneous substances and impurities have been removed according to the law in force (No. 580 of 04/07/67).

Flour with high protein content, ideal for baked products with long rising times (24 hours), used to strengthen softer flours.

Physical/Chemical Properties

Moisture: max 15,5 %
Proteins: min 14,5 %
Ashes: type 00 max 0,55
Wet Gluten: min 40 %

Rheological Properties

Chopin Alveograph:
W 410 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10

Brabender Farinograph:
Absorption min 60 %
Stability min 17’

Brabender Amylograph:
Amylogram 800/1200 u.a.

Available Packaging

- 25 kg white-brown bag.
- 10 kg white-brown bag.