00 – pasticceria · via verona 62, 46100 mantova, it energy 343 kcal/1.435 kj fat 0,8 g of which...

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VIA VERONA 62, 46100 MANTOVA, IT | WWW.ROSIGNOLIMOLINI.IT ENERGY 343 kcal/1.435 kj FAT 0,8 g OF WHICH SATURATED 0,2 g CARBOHYDRATES 71,5 g OF WHICH SUGARS 1,7 g PROTEIN 13 g SALT 2 mg Common wheat flour made by grinding select Italian and European wheat varieties. Perfect for sweet bakes and pastries, it is suitable for medium proving and complex working. Sugars and fats enhance its natural aromas. 00/PA – 25 kg – ean 8009844008069 MINIMUM PROTEIN % 13% W 270-280 PROVING 10-12 hours P/L 0,55-0,65 F.N. (IN SECONDS) >280 STABILITY (MINIMUM) 12-13 minutes MINIMUM ABSORPTION 56% 00 – Pasticceria

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Page 1: 00 – Pasticceria · via verona 62, 46100 mantova, it  energy 343 kcal/1.435 kj fat 0,8 g of which saturated 0,2 g carbohydrates 71,5 g of which sugars 1,7 g

VIA VERONA 62, 46100 MANTOVA , IT | W W W.ROSIGNOLIMOLINI . IT

E N E RGY 3 4 3 kc a l / 1 . 4 3 5 k j

FAT 0,8 g

O F W H I C H S AT U R AT E D 0,2 g

C A R B O H Y D R AT E S 71,5 g

O F W H I C H S U G A RS 1,7 g

P ROT E I N 13 g

S A LT 2 mg

Common wheat flour made by grinding select Italian and European wheat varieties. Perfect for sweet bakes and pastries, it is suitable for medium proving and complex working. Sugars and fats enhance its natural aromas.00/PA – 25 kg – ean 8009844008069

M I N I M U M P ROT E I N % 1 3 %

W 2 7 0 - 2 8 0

P ROV I N G 1 0 - 1 2 h o u r s

P / L 0 , 5 5 - 0 , 6 5

F. N . ( I N S EC O N DS ) > 2 8 0

STA B I L I T Y ( M I N I M U M ) 1 2 - 1 3 m i n u t e s

M I N I M U M A B S O R P T I O N 5 6 %

00 – Pasticceria