Le 5 Stagioni Manitoba 25kg

Soft wheat flour type “00” with a very high protein content suitable for all indirect doughs with long maturation time at controlled temperature, where a particularly elastic and resistant gluten net is required. Excellent as refreshing flour for “Mother Yeast”.

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 14,5 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

CARATTERISTICHE REOLOGICHE RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 410
Tollerance: -10/+30 P/L 0,60 – Tollerance: +-0,10

Brabender Farinograph: Absorption min 60 % Stability min 17’

Brabender Amylograph: Amylogram 800/1200 u.a.