Soft wheat flour universal
Soft wheat flour type 00 blue
Type 00 blue flour is milled from the best European wheat varieties with excellent gluten characteristics. This type of flour offers the best baking results, not only for small baked goods with a high volume. In confectionery, it is particularly suitable for brioche and puff pastry specialties, but can also be used in many other ways.
Nutritional information
Average values per 100 g
| Energy | 1483 kJ / 350 kcal |
| fat | 1,3 g |
| of which saturates | 0,3 g |
| carbohydrate | 69 g |
| of which sugars | 1 g |
| fibre | 3 g |
| protein | 14 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,55 % |
| Wet gluten | 32,5 % |
| Protein | 14 % |
| Water absorption | 57,5 - 61,5 % |
| Dough development | 3,0 - 8,0 Min. |
| Stability | 8,0 - 14,0 Min. |
| Extensibility | 155 - 200 mm |
| Dough resistance | 650 - 900 EE |
| Energy | 150 -1 80 cm² |
| W | 360 |
| P/L | 0,85 |
| Falling Number | 0 Sec. |
Soft wheat flour type 0 blue
This flour, milled from a special selection of German, Austrian and Hungarian wheat varieties, is suitable for all preparations with medium-length doughs. In confectionery, this flour is particularly suitable for making short pastry.
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 | 32 % |
| Protein | 13,8 % |
| Water absorption | 58,0 - 62,0 % |
| Dough development | 2,0 - 7,5 Min. |
| Stability | 6,5 - 13,0 Min. |
| Extensibility | 145 - 185 mm |
| Dough resistance | 610 - 810 EE |
| Energy | 130 - 160 cm² |
| W | 290 |
| P/L | 0,60 |
| Falling Number | 0 Sec. |
Soft wheat flour type 00 blue without L-ascorbic acid
Type 00 blue flour is milled from the best European wheat varieties with excellent gluten characteristics. This type of flour offers the best baking results, not only for small baked goods with a high volume. In confectionery, it is particularly suitable for brioche and puff pastry specialties, but can also be used in many other ways.
Nutritional information
Average values per 100 g
| Energy | 1483 kJ / 350 kcal |
| fat | 1,3 g |
| of which saturates | 0,3 g |
| carbohydrate | 69 g |
| of which sugars | 1 g |
| fibre | 3 g |
| protein | 14 g |
| salt | < 0,01 g |
Flour indicators
| Maximim moisture content | 15,5 % |
| Ash | 0,55 % |
| Wet gluten | 32,5 % |
| Protein | 14 % |
| Water absorption | 57,5 - 61,5 % |
| Dough development | 3,0 - 8,0 Min. |
| Stability | 8,0 - 14,0 Min. |
| Extensibility | 155 - 200 mm |
| Dough resistance | 650 - 900 EE |
| Energy | 150 - 180 cm² |
| W | 360 |
| P/L | 0,85 |
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