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PASTRY FLOUR and GRISSINI: Flour Type 1 low-power, single variety, with a high extensibility. Suitable for doughs, with hydration of between 50 and 65%. E 'ideal for pastry production, some types of Grissin
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ENERGY VALUE (KJ / Kal) 340/1440
of which saturated fatty acids 0,5g
of which sugars 1,8g < br /> FIBER 6,8
MAXIMUM HUMIDITY 14.5%
ASH MAX 0.80%
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