Per Pizza al Taglio |
ROMANA |
|
| Ingredients: | Soft wheat flour type "0", soja flour, durum reground hard wheat semolina |
| Use: | Roman style pan pizza, to strenghten weaker flours. |
| Rising time: | 24 hours. |
| Code: | F0P25D |
| Size: | Kg 25 |
AVERAGE RHEOLOGICAL CHARACTERISTICS |
|
| W Ind. | 360/380 |
| P/L | 0,55 |
| Absorp. | 61% |
| Stability | 15' |
| Amilogr. | >1000 |
| PHYSICAL CHARACTERISTICS | |
| Humidity | 14,5% |
| Ashes | as per law. |
| Protein | 17% |