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S20Type “0” soft wheat flourFor pizza
S20Type “0” soft wheat flourFor pizza
Type “0” S20 flour guarantees consistent performance in recipes that use long proofing and maturation times, both in direct and indirect dough, thanks to its outstanding protein profile. Its capacity to absorb large quantities of liquid during the kneading process makes it particularly suitable for all pizza recipes which require high levels of hydration.
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Details
Mulino Padano flours’ only ingredient is soft wheat.
May contain traces of soy and mustard.
Humidity below: 15.50%.
| Gluten min. [%] | 13.5 |
| Protein min. [%] | 15.3 |
| Fibre [%] | 3.2 |
| Energy W [E-4 J] | 380 – 420 |
| Elasticity P/L | < 0.70 |
| Stability min. [min.] | 18 |
| Absorption [%] | 59 |
Average nutritional content per 100g of product
Energy 1537 kJ – 362 kcal – Fat 1.6 g – of which saturates 0.4 g – Carbohydrates 70.1 g – of which sugars 1.2 g – Fibre 3.2 g – Protein 15.3 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.