Costa d’Amalfi

Soft wheat flour type “0”, developed by our technical staff according to feedbacks provided by local Italian Pizzaioli for medium-long rising period dough. The dough needs to rise between 8 and 48 hours, at a temperature of 25° C approx. The maturation peak is reached at 24 hours.

Packaging

10Kg, 25Kg

W

300 (+/-20)

Proteins

15,0% ss max

Ashes

0,65% ss max

INFORMAZIONI NUTRIZIONALI / NUTRITION INFORMATION
 (valori medi per 100g ) / (average values for 100 g as sold) %GDA*/100g
Energia / Energy 1501 kJ – 354 Kcal 17%
Grassi / Fat 2,0 g 3%
di cui acidi grassi saturi / of which saturates  0,4 g 2%
Carboidrati / Carbohydrate 70,0 g 26%
di cui zuccheri / of which sugars 0,4 g <1%
Fibre / Fibre 2,0 g
Proteine / Protein 13,0 g 26%
Sale / Salt 0,004 g 0%
%GDA* Assunzione giornaliera di riferimento (8400 kJ / 2000 Kcal)
Guideline Daily Amounts (8400 kJ / 2000 Kcal)