Special flour suitable for the production of substrates for pizza with different types of technologies. The substrates are with typical uniform porosity of crumb. The flour is suitable for thin Italian pizza and pizza with a solid base.
Ash content: maximum 0,555 ash units
Yield of Wet Gluten: minimum 25%
Allocation of Gluten: 5-7 mm
Durability: 10 months
Packing: 25 kg, 50 kg
| NUTRITION INFORMATION | Per 100g |
| Energy value, kJ/100 g (kcal/100g) | 1487/ 351 |
| Fat, g | 0,9 |
| Of which – saturated fatty acids | 0,22 |
| CARBS, g | 74,03 |
| Of which – sugars, g | 11,15 |
| Fibre, g | 2,2 |
| Protein, g | 1,47 |
| Salt, g | 0,13 |
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