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Durum wheat flour - SARAGOLLA (1 pack,1 Kg)

Saragolla durum wheat flour. A fundamental ingredient of the Mediterranean diet, it is recommended not only for the production of bread, friselle and traditional homemade pasta but also for salty cakes such as homemade biscuits and cakes. Source of fibres, contains GLUTEN
Farina di grano duro

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Sales price 3,49 €
Discount
Description

Packed as 1 package of 1 kg.

 


 

Survey performed  Result  U.M. Method  Limits  Ref.
HUMIDITY 12,51 % ICC 109/1 ≤ 14,50 DPR187FA
PROTEIN  12.68 g/100 g s.s. ICC 105/2 ≥ 11,50 DPR187FA
ASH (550°C) 1,37 g/100 g s.s. ICC 104/1 [1,36 - 1,70] DPR187FA
TOTAL DIETETETIC FIBER  3,40 g/100 g s.s. ICC 156    
TOTAL FATS  2,45 g/100 g s.s. AOAC 922,06 (1990)    
of which saturated  0,45 g/100 g s.s. AOAC 922,06 (1990) + GC FAMEs    
CARBOHYDRATES 80,10 g/100 g s.s. ICC 104/1+ICC 109/1+ICC
105/2+ICC 156+AOAC 922,06 (1990)
   
of which sugar  1,52 g/100 g s.s. ISTISAN reports  34/1996 pag. 66    
SALT  0,007 g/100 g s.s. Internal method    

Limit references

(DPR187FA): Presidential Decree No. 187 of 09/02/01 Regulations for the revision of the regulations on the production and marketing of flour and pasta products. Characteristics Durum wheat flour.

CONCLUSIONS:

Durum wheat flour according to Presidential Decree no. 187 of 09/02/2001.

Opinions and interpretations

PERCENTUAL COMPOSITION REFERRED TO 100 g. OF EDIBLE PART (AS IS):

MOISTURE 12.51%, PROTEIN 11.09%, ASH 1.20%, TOTAL DIETARY FIBER 2.97%, TOTAL FAT 2.14%, CARBOHYDRATES 70.08%.

Nutritional declaration

REFERRED TO 100 g. OF EDIBLE PART (AS IS):

ENERGY VALUE: 344 kcal /1440 kj, TOTAL FIBER 2,1 g. of which SATURATED 0,4 g., CARBOHYDRATES 70,1 g. of which SUGARS 1,3 g., TOTAL DIETARY FIBER 3,0 g., PROTEINS 11,1 g., SALT 0,006 g.

CONTACTS

Azienda agricola TERRE DELL'OLMO
S. P. 309 (vecchia Campi-Salice) 
Località "Olmo"
73012 - Campi Salentina (LE)
Phone number:+39 0832 794113
Mobile: +39 3290528217
Email: 
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