Soft Wheat Flour type 00 mixture READY PANETTONE ideal for Panettone, Pandoro, Colombe and leavened desserts
W360
EXPIRY 160 DAYS FROM THE ORDER
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READY PANETTONE Soft wheat flour type 00 (25kg) for industries
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Meo Auto Parts Co.LTD
China - Hangzhou
Manufacturing and trade
Trade Capacity
Export Percentage
50-70%
Nearest Port
ningbo
Accepted Delivery Terms
FOB,CFR
Employees
101-200 people
Accepted Payment Currency
USD,EUR
Average Lead Time
15 Day(s)
Certifications
Product Specifications
--Product Description
Products Description
Semolina whole wheat sicilian durum
Chemical Characteristics
Proteins | 15 % |
W | 360 |
P/L | 0.50 |
Nutritional Values
Values for 100gr | |
ENERGY | 364 kcal / 1547 kJ |
FAT | 0.9 g |
of which saturated | 0.1 g |
CARBOHYDRATES | 73.0 g |
of which sugars | 1.0 g |
FIBRES | 2.2g |
PROTEINS | 15g |
SALT | 0,002 g |
Allergen list
Contains gluten
May contain Soy
May contain Soy
Why Choose Us
We are able to satisfy any order and type of customer, from the professional to the small food industry, also supplying
wholesalers and importers. We are available for customized quotes, with any additional services, for a better shopping experience.
wholesalers and importers. We are available for customized quotes, with any additional services, for a better shopping experience.
Contact us to get to know us better!
Company Profile
The company is in its third generation, boasts a production efficiency of 300 quintals / 24h. Our distinctive character is the high standard of the finished product, obtained thanks to accurate chemical analyses. Carried out in the laboratory and the meticulous selection of raw materials coming exclusively from Sicilian consortia and farmers. The philosophy of Molino Zappala is to place the customer's needs at the centre of decision-making processes in order to establish a lasting collaboration, providing an attentive service for both production and distribution of products. We distribute our products throughout Italy to private Individuals, Wholesalers, Bakeries, Pizzerias, Ho.re.ca and professionals in general. We also ship to European and American territory.
To guarantee the customer further reliability on the QUALITY of our semolina, we have equipped ourselves with the INFRATEC 1241 grain analyser which is e8 a tool dedicated to the rapid analysis of cereals, to determine humidity, proteins, gluten, specific weight and color; All this without altering the type of acquisition of raw materials coming EXCLUSIVELY from SICILIAN agriculture.
FAQ
What is meant by "strong" or "weak" flours?
When we speak of "Strength of flour" we mean two capacities: to absorb the liquids during the dough and to hold the carbon dioxide during the leavening. A flour is "strong" when it absorbs a lot of liquids during the dough and keeps the gas (carbon dioxide) produced during leavening well, giving voluminous products with well-developed crumb. A flour is "weak" when it absorbs the liquids of the dough very little and forms a reduced gluten mass which during retention holds less gas, giving rise to less voluminous products with less honeycomb. A flour is considered to be of "normal" strength when it has intermediate characteristics between the two.
Characteristics of the Protein in the Flour, and what is Gluten?
The flour proteins are a precious component of the wheat, and the determination of their content is the starting point for the classification of the flours. There are low values in biscuit flours (which do not need gluten formation) and high values in flours for leavened products.
There are different types of proteins in flour. The most important are those that form gluten, an insoluble protein substance, naturally present in wheat and, therefore, in flour. When in the dough the flour comes into contact with water and salt, the gluten turns into a compact, elastic and porous mass, which can be compared to a lattice or a sponge that is able to absorb the liquids of the dough and to retain the gas (carbon dioxide produced by yeasts). This causes the volume to increase in the product. The behaviour of the dough at all stages of production depends on the quantity and quality of gluten.
What is the function of the salt in the dough?
Salt has a very important role in the preparation of bread, among which perhaps the least determining is that of giving flavour. The addition of salt to a dough changes its rheological and fermentation properties, provides resistance and elasticity, and slows down both microbial and enzymatic activity. A dough without salt ferments faster and has less ability to maintain its shape, giving final products with a smaller volume, a more compact crumb and a lighter coloured crust.
Sometimes the dough is very tough. Why does it happen?
Often the doughs remain too strong and too tenacious (in jargon it is said that they "go into power") when the environment in which you work is very hot - such as, for example, in summer - when they are kneaded too much, or are let yourself bet more. The remedies to be applied to prevent the mixtures from acquiring "too much strength" are: lower the temperature of the water in the dough, do not need too much, decrease the quantity of compressed yeast, decrease the time and temperature of the bet (first fermentation). If the mixture remains too strong, it can be torn and the finished products obtained can be gummy, with a “vitreous” crust, irregular crumb, insufficient volume and subject to premature ageing.
When we speak of "Strength of flour" we mean two capacities: to absorb the liquids during the dough and to hold the carbon dioxide during the leavening. A flour is "strong" when it absorbs a lot of liquids during the dough and keeps the gas (carbon dioxide) produced during leavening well, giving voluminous products with well-developed crumb. A flour is "weak" when it absorbs the liquids of the dough very little and forms a reduced gluten mass which during retention holds less gas, giving rise to less voluminous products with less honeycomb. A flour is considered to be of "normal" strength when it has intermediate characteristics between the two.
Characteristics of the Protein in the Flour, and what is Gluten?
The flour proteins are a precious component of the wheat, and the determination of their content is the starting point for the classification of the flours. There are low values in biscuit flours (which do not need gluten formation) and high values in flours for leavened products.
There are different types of proteins in flour. The most important are those that form gluten, an insoluble protein substance, naturally present in wheat and, therefore, in flour. When in the dough the flour comes into contact with water and salt, the gluten turns into a compact, elastic and porous mass, which can be compared to a lattice or a sponge that is able to absorb the liquids of the dough and to retain the gas (carbon dioxide produced by yeasts). This causes the volume to increase in the product. The behaviour of the dough at all stages of production depends on the quantity and quality of gluten.
What is the function of the salt in the dough?
Salt has a very important role in the preparation of bread, among which perhaps the least determining is that of giving flavour. The addition of salt to a dough changes its rheological and fermentation properties, provides resistance and elasticity, and slows down both microbial and enzymatic activity. A dough without salt ferments faster and has less ability to maintain its shape, giving final products with a smaller volume, a more compact crumb and a lighter coloured crust.
Sometimes the dough is very tough. Why does it happen?
Often the doughs remain too strong and too tenacious (in jargon it is said that they "go into power") when the environment in which you work is very hot - such as, for example, in summer - when they are kneaded too much, or are let yourself bet more. The remedies to be applied to prevent the mixtures from acquiring "too much strength" are: lower the temperature of the water in the dough, do not need too much, decrease the quantity of compressed yeast, decrease the time and temperature of the bet (first fermentation). If the mixture remains too strong, it can be torn and the finished products obtained can be gummy, with a “vitreous” crust, irregular crumb, insufficient volume and subject to premature ageing.
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