PRODUCT SPECIFICATIONS: WHEAT FLOUR Product:
00 BISCOTTI
Definition:
Product obtained by grinding and sifting a mixture of national grains free of foreign seeds and impurities. Basic flour suitable for baking and pastry, direct dough or short leavening method.
Chemical characteristics:
Humidity max 15,50%
Ash s.s max 0,65%
Protein s.s. min 10,50% (N x 5,7)
Technological characteristic:
Chopin’s Alveogram : W = 160 – 200 x 10 ergs (*) P/L = 0,40 – 0,50 (*)
Farinograph: Absorption = 52 – 53 % (*)
Stability > 5 min. (*)
Protein contenut: Wet gluten > 30%
Falling Number (Hagberg) exceeds 250 sec.
(*) A 10% tolerance is applied to the declared values
