Wheat Flour Type 000 All Purpose
Technical Sheet
- Product: Wheat Flour Type "000" All Purpose and Wheat Flour Type 1-000.
- Composition:Composition:
- Starch: 70-75%
- Proteins: 9-14%
- Carbohydrates: 2-3%
- Lipids: 1.5-2%
- Technical Parameters:
- Moisture content: 14.33%-14.5% maximum
- Ash Content: 0.64%-0.75%
- Wet Gluten: 23%-29.9%
- Dry Gluten: 9.65%
- Gluten Index: 95.65%
- Color: 92.2 (Type 000) / L: 92.34, a: -0.03, b: 9.84 (Type 1-000)
- Alveograph:
- P: 140 mm H2O
- L: 62 mm
- P/L: 1.4-2.26
- W: 200-358
- Microbiological Results:
- Bacillus Cereus, Molds, Yeasts, and Thermotolerant Coliforms: < 10 CFU/g
- Salmonella sp.: Absent in 25 g
- Enriched with:
- Iron, vitamins, dough improvers INS 928, and oxidizing agents.
- Uses:
- Breads, confectionery, pizzas, dry and fresh noodles.
- Presentation:
- Bags of 50 kg, 25 kg, or Big Bags.
