Le 5 Stagioni Oro is a Soft wheat flour type “00” with a high protein content suitable for all direct and indirect doughs with long maturation times where excellent elasticity is required. It is also recommended for doughs with leavening at controlled temperature (refrigerator). 

PHYSICAL/CHEMICAL PROPERTIES
Moisture: max 15,5 %
Proteins: min 14 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

RHEOLOGICAL PROPERTIES
Chopin Alveograph: W 390
Tollerance: -10/+30 P/L 0,60 Tollerance: +-0,10 

Brabender Farinograph: Absorption min 60 % Stability min 17’

Brabender Amylograph: Amylogram 800/1200 u.a.