PRODUCT SPECIFICATIONS: WHEAT FLOUR Product:
0 MANITOBA
Definition:
Product obtained by grinding and sifting a mixture of national grains free of foreign seeds and impurities.
Strong flour with a high protein content, suitable for the production of long leavening products (Panettone, Colombe, etc.) or as an adjuvant in the dough.
Chemical characteristics:
Humidity max 15,50%
Ash s.s max 0,65%
Protein s.s. min 14,50% (N x 5,7)
Technological characteristic:
Chopin’s Alveogram : W = 370 – 400 x 10 ergs (*) P/L = 0,60 – 0,80 (*)
Farinograph: Absorption = 58 – 59 % (*)
Stability > 12 min. (*)
Protein contenut: Wet gluten > 40%
Falling Number (Hagberg) above 300 sec.
(*) A 10% tolerance is applied to the declared values
