Soft wheat flour classic
Soft wheat flour type 00 violet
This flour is made from a selection of European wheat varieties with low gluten characteristics and is ideal for direct processing with short rising times. In confectionery, it is particularly suitable for low-fat doughs.
Nutritional information
Average values per 100 g
| Energy | 1465 kJ / 345 kcal |
| fat | 1,4 g |
| of which saturates | 0,5 g |
| carbohydrate | 69,5 g |
| of which sugars | 0,9 g |
| fibre | 3 g |
| protein | 12,2 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,55 % |
| Wet gluten | 26 % |
| Protein | 12,2 % |
| Water absorption | 53,0 - 59,0 % |
| Dough development | 1,0 - 5,0 Min. |
| Stability | 3,0 - 10,0 Min. |
| Extensibility | 140 - 180 mm |
| Dough resistance | 260 - 420 EE |
| Energy | 55 - 110 cm² |
| W | 200 |
| P/L | 0,6 |
Soft wheat flour type 0 violet
This flour is a made selection of European wheat varieties with low gluten values. Due to the higher extraction rate, this flour is slightly darker in colour and therefore has a higher ash content. It is suitable for all direct preparation and processing methods in which fermentation stability and fermentation tolerance play a subordinate role.
Nutritional information
Average values per 100 g
| Energy | 1467 kJ / 346 kcal |
| fat | 1,5 g |
| of which saturates | 0,4 g |
| carbohydrate | 69 g |
| of which sugars | 0,9 g |
| fibre | 3,2 g |
| protein | 12,5 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,65 % |
| Wet gluten | 26 % |
| Protein | 12,5 % |
| Water absorption | 53,0 - 59,0 % |
| Dough development | 1,0 - 5,0 Min. |
| Stability | 3,0 - 10,0 Min. |
| Extensibility | 140 - 180 mm |
| Dough resistance | 250 - 410 EE |
| Energy | 50 - 110 cm² |
| W | 180 |
| P/L | 0,55 |
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