Pulcinella

Soft wheat flour type “0” for medium-short period dough, ideal to make a light and digestible pizza. The dough needs to rise between and hours 6 and 36 hours, at a temperature of 25 ° C approx. The maturation peak is reached at 12 hours.

Packaging

10Kg, 25Kg

W

260 (+/-20)

Proteins

13,0% 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 72,0 g 27%
di cui zuccheri / of which sugars 0,4 g <1%
Fibre / Fibre 2,0 g
Proteine / Protein 11,0 g 22%
Sale / Salt 0,004 g 0%
%GDA* Assunzione giornaliera di riferimento (8400 kJ / 2000 Kcal)
Guideline Daily Amounts (8400 kJ / 2000 Kcal)