Type 0 Flour of National Soft Wheat - Molino Mariani

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Type "0" flour obtained from national grains, suitable for common bread making, such as Pizza, Bread and Focaccia

Chemical-physical characteristics:
Max. humidity [%]: 14.50
Ash max. [%]: 0.55
Wet gluten. [%]: 29.50
Dry gluten [%]: 12.80
Acidity [%]: 53.50
Protein [%]: 12.80
Chopin alveographic: W 220 - P/L 0.50
Agber 285

Average nutritional values ​​per 100g of product:
Energy value: 356 kcal/1510 kJ
Protein: 12.80 g
Carbohydrates: 71.5 g
Of which sugars: 2.5g
Fat: 1.5 g
Of which saturated: 0.25 g
Dietary fiber: 2.90 g
Salt 0.05 g

Allergens: Gluten