FLOUR
“The consumption of pastry and bread continues to grow,it seems essential to us to offer you wheat flour T45, T55 and T65 quality always at the best price.”
Technical sheet
Flour T45
CHARACTERISTICS PHYSICO-CHEMICAL CHARACTERISTICS
– Moisture: ≤ 15,5
– Protein: ≥ 13
– Ash content: ≤0,5
– Hagberg fall time: ≥220
– W: ≥260
– P/L : ≥0.8
VALUES NUTRITIONAL INDICATIVE AND AVERAGE PER 100 G
Energy values (kJ): 1438
Fat (g) : 1.2
Of which saturated fatty acids (g) : 0.2
Carbohydrates (g): 70
Of which sugars (g): 1.8
Dietary fiber (g): 3.6
Protein (g): 10.8
Salt (g): <0.01
Flour T55
CHARACTERISTICS PHYSICO-CHEMICAL CHARACTERISTICS
– Moisture: ≤ 15,5
– Protein: ≥ 11
– Ash content: 0,5 à 0.6
– Hagberg fall time: ≥220
– W: ≥220
– P/L : ≥0.5
VALUES NUTRITIONAL INDICATIVE AND AVERAGE PER 100 G
Energy values (kJ): 1438
Fat (g) : 0.8
Of which saturated fatty acids (g) : 0.2
Carbohydrates (g): 69
Of which sugars (g): 1.8
Dietary fiber (g): 3.9
Protein (g): 12
Salt (g): <0.01
Flour T65
CHARACTERISTICS PHYSICO-CHEMICAL CHARACTERISTICS
– Moisture: ≤ 15,5
– Protein: ≥ 11
– Ash content: 0,62 à 0.75
– Hagberg fall time: ≥220
– W: ≥230
– P/L : ≥0.6
VALUES NUTRITIONAL INDICATIVE AND AVERAGE PER 100 G
Energy values (kJ): 1438
Fat (g) : 0.8
Of which saturated fatty acids (g) : 0.2
Carbohydrates (g): 69
Of which sugars (g): 1.8
Dietary fiber (g): 3.9
Protein (g): 12
Salt (g): <0.01