Soft wheat flour balance
Soft wheat flour type 00 red
An exquisite selection of European wheat varieties guarantees the best quality with medium-high gluten values for this flour. This type of flour is therefore particularly suitable for all direct processing and preparations. In confectionery, this type of flour is particularly suitable for short pastry and choux pastry specialities.
Nutritional information
Average values per 100 g
| Energy | 1483 kJ / 350 kcal |
| fat | 1,3 g |
| of which saturates | 0,4 g |
| carbohydrate | 69,5 g |
| of which sugars | 1 g |
| fibre | 3 g |
| protein | 13,5 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,55 % |
| Wet gluten | 31 % |
| Protein | 13,5 % |
| Water absorption | 56,5 - 60,5 % |
| Dough development | 2,0 - 7,0 Min. |
| Stability | 07,0 - 14,0 Min. |
| Extensibility | 145 - 190 mm |
| Dough resistance | 630 - 850 EE |
| Energy | 135 - 165 cm² |
| W | 320 |
| P/L | 1,1 |
| Falling Number | 0 Sec. |
Soft wheat flour type 0 red
Due to the higher extraction rate, this flour is slightly darker in colour and therefore has a higher ash content of up to 0.65 %. It is suitable for all direct preparations and processing methods.
Nutritional information
Average values per 100 g
| Energy | 1485 kJ / 350 kcal |
| fat | 1,4 g |
| of which saturates | 0,3 g |
| carbohydrate | 69 g |
| of which sugars | 1 g |
| fibre | 3,2 g |
| protein | 13,8 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,65 % |
| Wet gluten | 31,5 % |
| Protein | 13,8 % |
| Water absorption | 57,0 - 61,0 % |
| Dough development | 1,5 - 7,0 Min. |
| Stability | 6,0 - 13,0 Min. |
| Extensibility | 140 - 180 mm |
| Dough resistance | 600 - 800 EE |
| Energy | 125 - 155 cm² |
| W | 310 |
| P/L | 1,05 |
| Falling Number | 0 Sec. |
Soft wheat flour type 0 red - without L-ascorbic acid
Due to the higher extraction rate, this flour is slightly darker in colour and therefore has a higher ash content of up to 0.65 %. It is suitable for all direct preparations and processing methods.
Nutritional information
Average values per 100 g
| Energy | 1485 kJ / 350 kcal |
| fat | 1,4 g |
| of which saturates | 0,3 g |
| carbohydrate | 69 g |
| of which sugars | 1 g |
| fibre | 3,2 g |
| protein | 13,8 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,65 % |
| Wet gluten | 31,5 % |
| Protein | 13,8 % |
| Water absorption | 57,0 - 61,0 % |
| Dough development | 1,5 - 7,0 Min. |
| Stability | 6,0 - 13,0 Min. |
| Extensibility | 140 - 180 mm |
| Dough resistance | 600 - 800 EE |
| Energy | 125 - 155 cm² |
| W | 310 |
| P/L | 1,05 |
Soft wheat flour type 00 red - without L-ascorbic acid
An exquisite selection of European wheat varieties guarantees the best quality with medium-high gluten values for this flour. This type of flour is therefore particularly suitable for all direct processing and preparations. In confectionery, this type of flour is particularly suitable for short pastry and choux pastry specialities.
Nutritional information
Average values per 100 g
| Energy | 1483 kJ / 350 kcal |
| fat | 1,3 g |
| of which saturates | 0,4 g |
| carbohydrate | 69,5 g |
| of which sugars | 1 g |
| fibre | 3 g |
| protein | 13,5 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,55 % |
| Wet gluten | 31 % |
| Protein | 13,5 % |
| Water absorption | 56,5 - 60,5 % |
| Dough development | 2,0 - 7,0 Min. |
| Stability | 7,0 - 14,0 Min. |
| Extensibility | 145 - 190 mm |
| Dough resistance | 630 - 850 EE |
| Energy | 135 - 165 cm² |
| W | 320 |
| P/L | 1,1 |
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