| Proteins | 16,5% s.s. |
| W STRENGTH INDEX | W 470 (10-4 J) |
| P/L | 0,75 |
| LEAVENING TIME | 8 hours |
| LEAVENING WITH CRISCENTE | 10 hours |
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Proteins 15% s.s. W STRENGTH INDEX W 300 (10-4 J) P/L 0,8 LEAVENING TIME 8 hours LEAVENING WITH CRISCENTE 10 hours -
It can be used in a similar way to chickpea flour for the preparation of cream soups and crepes. Weight 1 - 5 - 10 - 25 kg -
TUMBLED WHOLEMEAL Proteins 14% 15,5% -
Color blonde Alcohol by volume 9 % Service temperature 8 °C Shelf life 24 months -
Proteins 12% s.s. W STRENGTH INDEX W 200 (10-4 J) P/L 1,2 LEAVENING TIME 5 hours LEAVENING WITH CRISCENTE 7 hours -
Color amber and opaque Alcohol by volume 30% Serving temperature 4–6 °C Shelf life 24 months -
Color amber and opaque Alcohol by volume 35% Serving temperature 4–6 °C Shelf life 24 months -
Proteins 12% s.s. W STRENGTH INDEX W 230 (10-4 J) P/L 1,5 YELLOW INDEX 28 ASHES 0,70% LEAVENING TIME 4-6 hours LEAVENING WITH CRISCENTE 6-8 hours -
TUMBLED WHOLEMEAL Proteins 12% 12,5% -
Energy per 100 g 1464 kJ / 350 kcal Protein 12 g Fiber 3 g Shelf life 24 months -
PROTEINS 11% s.s. W STRENGTH INDEX W 160 (10-4 J) P/L 1,5 LEAVENING TIME 4 hours LEAVENING WITH CRISCENTE 6 hours -
TUMBLED SEMI-WHOLEMEAL* WHOLEMEAL* PROTEINS 11,5% s.s. 12% s.s. 12,5% s.s. W STRENGTH INDEX W 155 (10⁻ ⁴ J) W 145 (10⁻ ⁴ J) W 135 (10⁻ ⁴ J) P/L 1,3 1,5 1,8 LEAVENING TIME 6 hours 4-5 hours 4 hours LEAVENING WITH CRISCENTE 6-8 hours 4-6 hours 4-6 hours -
Proteins 12,5% s.s. Yellow Index 28 Ashes 0,70% -
PROTEINS 12% s.s. YELLOW INDEX 28 Ashes 0,70% W STRENGTH INDEX W 230 (10-4 J) P/L 1,5 LEAVENING TIME 4-6 hours LEAVENING WITH CRISCENTE 6-8 hours -
Color lightly golden Alcohol by volume 4,2% Serving 4°C Shelf life 24 months -
Color lightly golden Alcohol by volume 5 % Serving temperature 8–12 °C Shelf life 24 months -
Proteins 12% s.s. W STRENGTH INDEX W 170 (10⁻ ⁴ J) P/L 1,8 LEAVENING TIME 4 hours LEAVENING WITH CRISCENTE 6 hours "i: indicative alveographic value for the type of product."
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TUMBLED SEMI-WHOLEMEAL* WHOLEMEAL* Proteins 11% s.s. 11,5% s.s. 12% s.s. W STRENGTH INDEX W 100 (10-4 J) W 100 (10-4 J) W 80-100 (10-4 J) P/L 1 1,2 1,5 LEAVENING TIME 4 hours 2-4 hours 4 hours LEAVENING WITH CRISCENTE 3 hours 3-5 hours 2-3 hours -
Proteins 14% s.s. W STRENGTH INDEX W 420 (10-4 J) P/L 0,7 LEAVENING TIME 6-8 hours LEAVENING WITH CRISCENTE 8-12 hours -
TUMBLED SEMI-WHOLEMEAL* WHOLEMEAL* Proteins 12% s.s. 12,5% s.s. 13% s.s. W STRENGTH INDEX W 150 (10-4 J) W 140-150 (10-4 J) W 120 (10-4 J) P/L 1,5 1,5 1,6-1,8 LEAVENING TIME 6 hours 4-5 hours 4 hours LEAVENING WITH CRISCENTE 6-8 hours 4-6 hours 4-6 hours -
Proteins 12,5% s.s. W STRENGTH INDEX W 250 (10-4 J) P/L 0,6 LEAVENING TIME 6 hours LEAVENING WITH CRISCENTE 8 hours
