{"id":4409,"date":"2023-07-01T11:54:00","date_gmt":"2023-07-01T09:54:00","guid":{"rendered":"https:\/\/agugiarofigna.com\/non-classifiee\/la-nouvelle-farine-superieure-de-type-zero-est-arrivee\/"},"modified":"2025-01-31T18:51:42","modified_gmt":"2025-01-31T17:51:42","slug":"la-nouvelle-farine-superieure-de-type-zero-est-arrivee","status":"publish","type":"post","link":"https:\/\/agugiarofigna.com\/fr\/non-classifiee\/la-nouvelle-farine-superieure-de-type-zero-est-arrivee\/","title":{"rendered":"La nouvelle farine sup\u00e9rieure de type z\u00e9ro est arriv\u00e9e !"},"content":{"rendered":"\n<p>La farine de bl\u00e9 de type \u00ab\u00a00\u00a0\u00bb est obtenue par la mouture de grains 100 % italiens, efficaces pour tous les temps de lev\u00e9e et de maturation. Sa valeur prot\u00e9ique assure une tenue et une stabilit\u00e9 parfaites de la p\u00e2te, ce qui permet une meilleure r\u00e9sistance \u00e0 la fermentation, tant \u00e0 temp\u00e9rature ambiante qu&rsquo;\u00e0 temp\u00e9rature de r\u00e9frig\u00e9ration. La grande capacit\u00e9 d&rsquo;absorption des liquides pendant la phase de p\u00e9trissage et de r\u00e9tention de l&rsquo;anhydride carbonique pendant la lev\u00e9e sont les principales caract\u00e9ristiques de la Farina TipoZero Superiore, qui a une valeur de r\u00e9sistance de <strong>W 330<\/strong>: une particularit\u00e9 qui rend la farine id\u00e9ale pour une maturation de la p\u00e2te de <strong>dur\u00e9e moyenne.<\/strong>  <\/p>\n\n<p>Agugiaro &amp; Figna choisit toujours de garantir un environnement durable, c&rsquo;est pourquoi 100 % de l&rsquo;\u00e9nergie utilis\u00e9e provient de sources renouvelables, et du papier d&rsquo;ensachage certifi\u00e9 Fsc est \u00e9galement utilis\u00e9 pour l&#8217;emballage de la Farina TipoZero Superiore. La Farina TipoZero Superiore allie donc la nature et la protection du territoire \u00e0 la tradition et \u00e0 l&rsquo;avenir, poursuivant ainsi notre mission qui consiste \u00e0 offrir au monde entier des farines et des m\u00e9langes de la plus haute qualit\u00e9. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>La farine de bl\u00e9 de type \u00ab\u00a00\u00a0\u00bb est obtenue par la mouture de grains 100 % italiens, efficaces pour tous les temps de lev\u00e9e et [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50],"tags":[],"class_list":["post-4409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La nouvelle farine sup\u00e9rieure de type z\u00e9ro est arriv\u00e9e ! 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