Per Pizza TONDA |
ROMANA |
|
| Ingredients: | Soft wheat flour type "00" , sour dough. | |
| Use: | Pizza Classica Romana | |
| Rising time: | Medium / Long | |
| Code: | F00P25RM | |
| Size: | Kg 25 | |
AVERAGE RHEOLOGICAL CHARACTERISTICS |
||
| W Ind. | 330 | |
| P/L | 0,50/0,60 | |
| Absorp. | 59% | |
| Stability | 17' | |
| Amilogr. | 800/1000 | |
| PHYSICAL CHARACTERISTICS | ||
| Humidity | 15,5% | |
| Ashes | 0,49 s.s. | |
| Protein | 15% | |
