{"id":130,"date":"2019-07-22T11:04:36","date_gmt":"2019-07-22T09:04:36","guid":{"rendered":"https:\/\/laboratoire-olcea.fr\/?page_id=130"},"modified":"2019-10-17T14:12:47","modified_gmt":"2019-10-17T12:12:47","slug":"teneur-en-cendre","status":"publish","type":"page","link":"https:\/\/laboratoire-olcea.fr\/index.php\/teneur-en-cendre\/","title":{"rendered":"Teneur en cendre"},"content":{"rendered":"
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La teneur en cendres<\/h2><\/span>
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Le r\u00f4le nutritionnel du bl\u00e9 est apport\u00e9 en partie par les mati\u00e8res min\u00e9rales<\/strong>\u00a0pr\u00e9sentes entre 1,6 et 2,0 %. Il existe une classification fran\u00e7aise pour la farine permettant de distinguer\u00a06 types\u00a0:<\/strong><\/p>\n<\/div>\n

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Type<\/th>\nCendres<\/th>\nType de farine<\/th>\nUtilisation<\/th>\n<\/tr>\n<\/thead>\n
T 45<\/td>\n< 0,50%<\/td>\nFarine tr\u00e8s blanche<\/td>\nP\u00e2tisserie<\/td>\n<\/tr>\n
T 55<\/td>\nde 0,50% \u00e0 0,60%<\/td>\nFarine blanche<\/td>\nBaguette traditionnelle<\/td>\n<\/tr>\n
T 65<\/td>\nde 0,62% \u00e0 0,75%<\/td>\nFarine cr\u00e8me<\/td>\nPain sp\u00e9ciaux<\/td>\n<\/tr>\n
T 80<\/td>\nde 0,75% \u00e0 0,90%<\/td>\nFarine bise<\/td>\n<\/tr>\n
T 110<\/td>\nde 1,00% \u00e0 1,20%<\/td>\nFarine compl\u00e8te<\/td>\n<\/tr>\n
T 150<\/td>\n> 1,40%<\/td>\nFarine int\u00e9grale<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Esp\u00e8ces concern\u00e9es<\/h2><\/span>
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Bl\u00e9 tendre<\/span><\/a><\/div>
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Farine<\/span><\/a><\/div>
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Bl\u00e9 dur<\/span><\/a><\/div>
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Vous \u00eates int\u00e9ress\u00e9 ?<\/h2><\/span>
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Nous contacter<\/span><\/a><\/div>\n<\/div><\/div><\/div>
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Catalogue<\/span><\/a><\/div>\n<\/div><\/div><\/div>
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Bon de commande<\/span><\/a><\/div>\n<\/div><\/div><\/div>
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Toutes les analyses<\/h2><\/div>