PRODUCT SPECIFICATIONS: WHEAT FLOUR Product:
0 R
Definition:
Product obtained by grinding and sifting a mixture of national grains free of foreign seeds and impurities.
Chemical characteristics:
Humidity max 15,50%
Ash s.s max 0,55%
Protein s.s. min 12,00% (N x 5,7)
Technological characteristic:
Chopin’s Alveogram : W = 210 – 250 x 10 ergs (*) P/L = 0,40 – 0,50 (*)
Farinograph: Absorption = 53 – 54 % (*)
Stability > 6 min. (*)
Protein contenut: Wet gluten > 30%
Falling Number (Hagberg) above 300 sec.
(*) A 10% tolerance is applied to the declared values
