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Line Farine di Stabia
The flours of the "Farine di Stabia" line are the range that was created to meet and satisfy the daily professional needs of artisans, fundamental to increase the flavor and the quality of your products. The selected flours of the Tradition line are suitable for a wide use and are highly appreciated for their ease of use, which allows you to express the creativity in the dough the best.
Light Blue
Type "00" soft wheat flour studied and developed for medium strength doughs and ideal for direct doughs with short rising times. Ideal use: traditional homemade bread and rolls.
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Umidità: 15.50% Max
Proteine (N. x 57): 11.00% s.s. Min
(W) forza: 230 ±20
P/L: 0.60 ±0.10
Glutine secco: 9.50% s.s. Min
Assorbimento: 54.00% Min
Classe di lievitazione: Veloce
Formato: 25/50kg in carta
Verde
Farina di grano tenero di tipo “00” per impasti diretti ed indiretti che richiedono tempi di lievitazione prolungati, con ottime prestazioni nella tecnologia del freddo. Uso ideale: panini soffiati; ciabatte.
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Umidità: 15.50% Max
Proteine (N. x 57): 13.20% s.s. Min
(W) forza: 310 Min
P/L: 0.60 ±0.10
Glutine secco: 11.50% s.s. Min
Assorbimento: 56.50% Min
Classe di lievitazione: Medio-Lunga
Formato: 25/50kg in carta
Blu white
Type "0" soft wheat flour, recommended for the production of small and medium-sized bread. White Blue is recommended for bakers who aim to create tasty and fragrant products. Ideal use: common and homemade bread.
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Umidità: 15.50% Max
Proteine (N. x 57): 11.50% s.s. Min
(W) forza: 230 ±20
P/L: 0.60 ±0.10
Glutine secco: 9.50% s.s. Min
Assorbimento: 54.00% Min
Classe di lievitazione: Veloce
Formato: 25Kg in carta
White green
Type "0" soft wheat flour, designed for direct doughs in the production of biscuits and products that require the use of chemical yeast in recipes. Ideal use: biscuits and taralli.
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Umidità: 15.50% Max
Proteine (N. x 57): 10.00% s.s. Min
(W) forza: 190 ±20
P/L: 0.60 ±0.10
Glutine secco: 8.50% s.s. Min
Assorbimento: 53.20% Min
Classe di lievitazione: Veloce
Formato: 25/50kg in carta
Wholemeal Brown
"Wholemeal" type soft wheat flour recommended by our mills for the production of high fiber content.Enriched with broad-leaved bran and fine bran. Ideal use: high fiber bread and rolls.
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Umidità: 15.50% Max
Proteine (N. x 57): 12.00% s.s. Min
(W) forza: 260 ±20
P/L: 0.60 ±0.15
Glutine secco: 9.50% s.s. Min
Assorbimento: 55.00% Min
Classe di lievitazione: Media
Formato: 25/50kg in carta
America
Type "0" soft wheat flour characterized by an elastic gluten, ideal for long leavening doughs. Also used to correct lower quality flours. Ideal use: long leavened bread; medium pastry.
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Umidità: 15.50% Max
Proteine (N. x 57) : 15.00% s.s. Min
(W) forza: 350 ±20
P/L: 0.60 ±0.10
Glutine secco: 13.3% s.s. Min
Assorbimento: 57.00% Min
Classe di lievitazione: Lunga
Formato: 25kg in carta; disponibile in sacco di cotone 25kg