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Caputo Flour Pizza by the Meter 25Kg

Caputo Flour Pizza by the Meter 25Kg

Caputo Flour Pizza by the Meter 25Kg is created with particular attention to the selection of proteins from highly elastic grains to ensure even very long leavening processes and extremely airy and fragrant structures. The particular range of grain sizes gives the dough high water retention and thus softness and shelf life of the finished product. TYPE OF FLOUR: 00 PROTEINS: 13.25% SHELF LIFE: 12 months BAKING: W 310/330 ELASTICITY: P/L 0.45/0.50 Storage: Keep in a dry and dark environment Other: Average values per 100 g of finished product: Energy: 14373 kJ / 347 kcal Fat p/p: 1.20% +/- 0.30 of which saturated fat: 0.30% Carbohydrates: 70.00% +/- 3.50 of which sugars: 1.10% Dietary fiber p/p: 2.35% +/- 0.50 Salt: (Na x 2.5)(g): 0.005 +/- 0.002 Calcium: 24 mg Phosphorus: 155 mg Potassium: 145 mg Thiamine (Vit B1): 0.28 mg Riboflavin (Vit B2): 0.05 mg Niacin (Vit. PP): 1.4 mg Vitamin E: trace
£ 43.71

Description

Caputo Flour Pizza by the Meter 25Kg is created with particular attention to the selection of proteins from highly elastic grains to ensure even very long leavening processes and extremely airy and fragrant structures. The particular range of grain sizes gives the dough high water retention and thus softness and shelf life of the finished product. TYPE OF FLOUR: 00 PROTEINS: 13.25% SHELF LIFE: 12 months BAKING: W 310/330 ELASTICITY: P/L 0.45/0.50 Storage: Keep in a dry and dark environment Other: Average values per 100 g of finished product: Energy: 14373 kJ / 347 kcal Fat p/p: 1.20% +/- 0.30 of which saturated fat: 0.30% Carbohydrates: 70.00% +/- 3.50 of which sugars: 1.10% Dietary fiber p/p: 2.35% +/- 0.50 Salt: (Na x 2.5)(g): 0.005 +/- 0.002 Calcium: 24 mg Phosphorus: 155 mg Potassium: 145 mg Thiamine (Vit B1): 0.28 mg Riboflavin (Vit B2): 0.05 mg Niacin (Vit. PP): 1.4 mg Vitamin E: trace