Napoletana 披薩麵粉

描述

AVPN 協會認證之披薩專用粉

採用歐洲及義大利未發芽軟性小麥研磨製成

不含其他雜質

富有彈性和特殊香氣

溼度 : 15% max

蛋白質 : 11.5% min

灰質 : 0.55

溼筋度 : 28% min

另有 1kg 包裝

Le 5 Stagioni is becoming official member of the Suppliers approved to full title
by the “Associazione Verace Pizza Napoletana”.
The Flour Pizza Napoletana branded Le 5 Stagioni has received
the “certificate of suitability” in conformity to the parameters of quality and
the requisites established by the official disciplinary for the realization of the true Neapolitan Pizza.
The rheological characteristics of the product and
its elasticity have permitted an appreciated recognition highly valued by master pizzaioli in Italy and
abroad. Soft wheat flour obtained from the milling and
sifting of national and European non-germinated soft wheat,
from which extraneous substances and
impurities have been removed according to the law in force (No. 580 of 04/07/67).
Special and particularly elastic flour for the production of traditional Neapolitan pizza.
Physical/Chemical Properties

Moisture: max 15,5 %
Proteins: min 11,5 %
Ashes: type 00 max 0,55
Wet Gluten: min 28 %

Rheological Properties

Chopin Alveograph:

W 300 – Tolerance: -10/+20
P/L 0,60 – Tolerance: +-0,10 Brabender Farinograph:
Absorption min 55 %
Stability min 10’

Brabender Amylograph:
Amylogram 800/1200 u.a.