Mix |
Per Pizza alla Pala |
|
| Ingredients: | Soft wheat flour type "00" , soya flour, reground hard wheat semolina and sour dough | |
| Use: | pala, classic, pan pizza. | |
| Rising time: | 24 hours. | |
| Code: | F0P25P | |
| Size: | Kg 25 | |
AVERAGE RHEOLOGICAL CHARACTERISTICS |
||
| W Ind. | 280/300 | |
| P/L | 0,60 | |
| Absorp. | 59,7% | |
| Stability | 7,30' | |
| Amilogr. | >1000 | |
| PHYSICAL CHARACTERISTICS | ||
| Humidity | 14,5% | |
| Ashes | as per law. | |
| Protein | 16% | |
