Flour type 00 of Italian Soft Wheat - Molino Mariani

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Type 00 flour obtained from the best Italian soft wheat, suitable for the preparation of desserts and fresh pasta.

Chemical-physical characteristics:
Max. humidity [%]: 14.80
Ash max. [%]: 0.50
Wet gluten. [%]: 33.50
Dry gluten [%]: 12.90
Acidity [%]: 53.50
Protein [%]: 13.90
Chopin alveographic: W 210 - P/L 0.60
Agber 285

Average nutritional values ​​per 100g of product:
Energy value: 368 kcal/1561 kJ
Protein: 12.90 g
Carbohydrates: 72.6 g
Of which sugars: 2.4g
Fat: 2.5 g
Of which saturated: 0.3 g
Dietary fiber: 2.30 g
Salt 0.05 g

Allergens: Gluten