FRESH PASTA
Special type “00” soft wheat flour obtained from a grinding process that only extracts the heart of wheat grain.
Its purity and low ash content make it ideal for handmade fresh egg pasta production to achieve a particularly gold-colored result with reduced risk of oxidation.
Special flour obtained from the central part of the grain, thus avoiding that the external part can oxidize the fresh pasta, keeping it clearer. Ideal for fresh egg pasta.
Scuola Italiana Pizzaioli Instructor
PRODUCT CHARACTERISTICS
Chemical/physical properties
Moisture: max 15,5 %
Protein: min 11.5 % (s.s.)
Ashes: 00 max 0,36 % (s.s.)
Rheological specifications
The very low ash content preserves the light color of pasta.
Available packaging
10 KG
1 KG
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