Description

Type “0” con germe di grano vitale pressato a freddo e macinato a pietra Molino Vigevano ha trovato il modo di recuperare e reinserire il germe di grano all’interno 
delle sue farine “Oro di Macina”, thanks to an exclusive process, slow and delicate, that separates the real germ from the oil, pressing the cold bows, 
without any kind of solvent, preserving all functional substances in addition to the organoleptic and sensory characteristics. 
He germinates, still coarse, is ground stone to exalt the aromatic components to the maximum. 
The professional "gold of grinding" line with cold -pressed and ground stone grain germ responds to the special needs of the pizzeria channels, pastry shop, 
bakery.


Specific characteristics: The Molino Flins Vigevano thanks to the accurate selection of the raw material, alla lunga tradizione molitoria e alla tecnologia applicata
 garantiscono agli impasti un’ottima stabilità; For this they are easy to apply, without fear of "tears". Gli impasti ottenuti con le farine Molino Vigevano risulteranno
 particolarmente leggeri e facilmente digeribili grazie alla presenza del germe di grano vitale, which favors a perfect leavening and maturation. 
Furthermore, through laboratory analyzes and scrupulous checks on individual lots produced, Molino Vigevano guarantees constant flours and with the same qualitative characteristics,
 throughout the year. 

Technical details: Coastal flour is ideal for leavening in the day of 8/12 hours at room temperature; It can be brought to maturity for 24 hours o 
48 hours in refrigeration cell at 4 ° C.

Ideal use: Coastal flour is ideal for making pizzas, Neapolitan pizzas, Focacce and bread.

Ingredients: "0" soft wheat flour, wheat germ flour 2%. 
Nutritional values: Energy value 1534 kJ (363 Kcal) - Grassi 0.9 g of which Saturi 0.3 g - Carbohydrates 74.7 g - of which sugars 1.5 g Fibre 1.5 g - Protein 13.6 g 
- Sale 0.01 g Allergens: Produced in a plant that treats eggs, peanuts, SOYBEAN, latte, hazelnuts, nights, pistachios, almonds, sesame, shell, senape e quindi
 il prodotto può contenerne. Conservation: It is recommended to keep flour in a fresh and dry environment, ad una temperatura di 18°/20°C ed umidità
massima del 45%, To ensure a perfect surrender during use. Incorrect conservation can compromise its use in the processing phase.