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Biscuits And ShortbreadType “0” soft wheat flourFor pâtisserie
Biscuits And ShortbreadType “0” soft wheat flourFor pâtisserie
Our Type “0” flour for Biscuits and Shortbread is obtained by grinding wheat with a low protein content, which reduces the flour’s strength and gives it low absorption. These characteristics are essential in obtaining a shortcrust pastry that is impeccable in terms of consistency, colour and shape.
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Details
Mulino Padano’s Sebòn flours’ only ingredient is soft wheat.
May contain traces of soy and mustard.
Humidity below: 15.50%.
| Gluten min. [%] | 8.0 |
| Protein min. [%] | 9.8 |
| Fibre [%] | 3.4 |
| Energy W [E-4 J] | 120 – 140 |
| Elasticity P/L | < 0.45 |
| Stability min. [min.] | 1.5 |
| Absorption [%] | 54 |
Average nutritional content per 100g of product
Energy 1439 kJ – 339 kcal – Fat 1.3 g – of which saturates 0.2 g – Carbohydrates 70.4 g – of which sugars 1.3 g – Fibre 3.4 g – Protein 9.8 g – Salt* 0.002 g
*The salt content is due only to naturally occurring sodium.
Shelf life: 12 months
Store in a cool, ventilated, dry, clean environment.
The packaging, consisting of the bag and front label, is in FSC® certified paper (PAP 22).
Empty the package completely before throwing it away in the paper waste.