Due to its higher content of minerals, proteins, and cellulose fibers, TYPE 850 flour has a significantly higher nutritional value than white flour.
It is produced from the peripheral parts of the wheat grain and is therefore lower in energy than white flour, which is precisely what makes it nutritionally rich.
It is suitable for the preparation of bread and pastries, both in bakeries and in household use.
Packaging:
25kg.
| Parameters |
Value |
| Moisture content |
up to 15.00% |
| Ash content |
1% on dry matter |
| Acidity |
do 3.2 |
| Energy value |
356kcal |
| Fats |
1.2g on dry matter |
| Carbohydrates |
75g on dry matter |
| Proteins |
11.2g on dry matter |
| Fiber |
3.5g on dry matter |
Bakeries: semi-white breads, mixed breads
Industry: biscuits
