Shop: 1067 Budapest, Teréz krt. 9.Open: Mo-Fr 11:00 - 18:30Phone: +36 20 567 4222
Soft wheat "00" flour for fresh pasta. Ideal for traditional fresh long pasta, filled pasta and short pasta forms. Optimal for manual use, mixers as well as for pasta machines, it allows a short kneading time.
Pasta d’Oro ® flour allows pasta to maintain its natural yellow colouring for many days without turning grey. The pasta comes coarse and, therefore, retains the sauce better and withstands cooking and double cooking well. The flour mixes very well with semolina.
Alveographs Data
W: 180 / 240
area under the curve given by the P and L values (proportional to the total energy used to inflate the bubble, the higher the number, the more stable the dough)
P/L: 0,80 / 1,30
the ratio of the stability (P – maximum pressure during the inflation of the bubble inside the dough) and the flexibility (L – maximum length or extensibility of the bubble before it implodes), higher ratio means more stable, lower ratio means more flexible dough
Chemical Data
Humidity: < 15,5% Max
Ashes: 0,40% Max
Gluten t.q. >8,5%
Falling number: >300
Protein: >9,5%
