VIGEVANO FLOUR 0 TRAMONTI 25KG

Product Description:
Vigevano's Tramonti Flour is a type 0 soft wheat flour enriched with vital wheat germ, cold-pressed and stone-milled. This exclusive processing method preserves all the functional substances and organoleptic characteristics, ensuring a high-quality flour ideal for professional doughs.

Main Features:

• Flour Strength: W 330-360
• Vital Wheat Germ: Recovered and reintroduced through a delicate process that preserves its nutritional and aromatic properties.
• Advanced Technology: Stone milling enhances the aromatic components of the wheat germ, guaranteeing light, digestible, and easy-to-roll doughs.
• Stability and Consistency: Due to the careful selection of raw materials and quality control, the flour maintains consistent characteristics throughout the year.

Technical Details:

• Rising Time: Ideal for long fermentation processes, from 12-24 hours at room temperature or 24-72 hours in refrigeration at 4°C.
• Packaging: Available in 25 kg bags.

Ideal Use:
Perfect for preparing pizzas, focaccias, and bread, Tramonti Flour is particularly suitable for those seeking optimal yield and long-lasting fragrance.

Ingredients:

• Type 0 soft wheat flour
• Wheat germ flour 2%

Nutritional Values per 100g:

• Energy Value: 1554 kJ (366 kcal)
• Fat: 0.8 g (of which saturated 0.2 g)
• Carbohydrates: 75.1 g (of which sugars 1.7 g)
• Fibre: 1.8 g
• Proteins: 14.5 g
• Salt: 0.01 g

Allergens:
Produced in a facility that processes eggs, peanuts, soy, milk, hazelnuts, walnuts, pistachios, almonds, sesame, lupin, and mustard. May contain traces of these allergens.

Storage:
It is recommended to store Vigevano Tramonti flour in a cool, dry place, at a temperature of 18°/20°C and a maximum humidity of 45% to ensure optimal performance during use. Improper storage may affect its quality.