TECHNICAL SPECIFICATIONS
➢TYPE I MIELLIT / FLOUR TYPE TIP 500
➢ Përmbajtja e Hirit / Ash Content : Max. 0.55 %
➢ Proteina / Protein: Min. 10 %
➢ Lagështia / Moisture : Max. 15 %
➢ Shkalla e Acidetit / Acidity Degree : Max 2.8 %
➢ Gluten / Gluten: Min. 24 %
➢ Pasurimi / Enriched : Provit VT2 200 mg / 1kg
PRODUCT INFORMATION
It can be used in all kinds of bread making and all bakery products.
FEATURES
✓More bread can be obtained compared to other flour types.
✓ Bread pores are thin-walled and homogeneous.
✓ Bread crust is more durable. No tearing and cracking in the crust.
✓ It does not harden during kneading and kneads easily.
✓ The dough takes shape easily and the bread is voluminous.
✓ Perfect knife opening.
✓ It keeps its freshness longer.
✓ Depending on the flour quality, a strong dough is obtained.
-1 KG -5 KG -25 KG -50 KG (MOLINARO TYPE 500)
