ITALIAN FLOUR TYPE 2 SEMI-INT. GIORGIONE W 330/350

'Type 2' semi-wholemeal flour made with 100% mono-cultivar Italian wheat of the 'Giorgione' variety. Characterized by superior aromas and perfumes that only Italian grains can provide and at the same time a high flexibility of use. Energy value: 1407 kJ / 336 kcalFibre: 4.6 gCarbohydrates: 65g of which sugars 1gFat: 1.5g of which saturated 0.3gProteins: 13.5gSalt: 0.018gLeaving class: MediumFormat: 25kg paperW 330-350 P/L 0 ,60-0,70, Gluten dry extract min 11.5% Hydration min 58%, Bread-making absorption of liquids up to 75% The "Italian" flour is ideal for the production of pizza with direct leavening from 6 hours to 12 hours at room temperature (20-25 C) and can be brought to maturation in a cell at 4 C for up to 48 hours