Our Exclusive Imports

Descriere

Produs Premium: RINFORZATA tip ”O” , W240/260 la sac de 25kg.

Panificatie, patiserie!

Caracteristici fizico-chimice :

Product name Flour Type “0” RINFORZATA – Emilia Romagna Wheat
Product description:

Product obtained by grinding and consequent sieving of soft wheat free of foreign substances and impurities.
Ideal for bakery.

Chemical-physical characteristics

AVERAGE CHARACTERISTIC VALUES OF THE PRODUCT PRODUCT HUMIDITY % 14
ASH % 0,55
PROTEIN % 12,50/13
HAGBERG IDEX (FN) 300
WET GLUTEN 33

ALVEOGRAM

W 240/260
P/L 0,50/0,60

FLOURGRAM

ABSORPTION % 57
STABILITY (MIN) 7
F.Q.N. 85

Microbiological
characteristics

MICRORGANISMS AT 30°C < 100.000 Ufc/g
MOLDS < 5.000 Ufc/g
YEASTS < 5.000 Ufc/g
COLIFORMS < 100 Ufc/g
E.COLI < 10 Ufc/g
COAGULASE POSITIVE STAPHYLOCOCCI < 10 Ufc/g
SALMONELLA SPP Assente in 25 g 25g
BACILLUS CEREUS <1000 Ufc/g
FILTH TEST

50 frammenti di insetti 0 peli di
roditori 50g

Contaminant Mycotoxins, heavy metals, pesticide residues as per Regulation 1881/2006 and subsequent

amendments, EC Reg. 396/2005.

Packaging in 25 kg paper bags.
Shelf-life 10 months.
Storage Method In a cool and dry place.
Intended use In preparation for gastronomy. After coking.
Final consumers Everyone, except people intolerant to gluten.
Allergens Gluten. No other cereals or other possible sources of allergens are processed in the factory.
OGM Produced with non-OGM wheat
Ionizing
Radiation Absent