Strong flour for pizza and bread Type 1R

Net weight: 5 kg. Also available in 750 g package.

Strength: W 320 - 360. The strength index (W) should be considered as the wording to define the best use of the product.

Instructions for use: suitable for bread, focaccia, and rustic pizza with long maturation and sweet leavened products.

Ingredients

Type 0 wheat flour, remilled durum wheat semolina, granite, and wheat middlings.

May contain: wheat, rye, barley, oats, spelt, kamut, soybeans, sesame seeds, lupins, milk (including lactose).

Nutrition statement - average values per 100 g of product: ENERGY 1475 kJ, 348 kcal; FATS 1.1 g of which saturated fatty acids 0.2 g; CARBOHYDRATES 69.4 g of which SUGARS 0.9 g; FIBERS 3.1 g; PROTEINS 13.5 g; SALT 0 g

Packaging and storage

Package: 5 kg | paper bag.

Store in a dry and ventilated place, avoiding direct contact with walls and floor.

Batch number and expiration date: are indicated on the package.

Headquarters and production plant: Molino Moras Srl Società Benefit - Via Palma, 40 Trivignano Udinese (UD)

Shelf Life

Description

Tipo 1R flour is rich in minerals and fiber, with a valid nutritional contribution. It guarantees good water absorption and is suitable for long maturation doughs.

Usage Tips

Suitable for rustic bread, pizza, and focaccia with long maturation and sweet leavened products.

Strength

W 320 - 360. The strength index (W) should be considered as the wording to define the best use of the product.

Strength is the ability to form the gluten mesh (which retains more or less carbon dioxide) and the power to absorb liquids, the proteins responsible for the formation of gluten are two insoluble proteins: gliadin and glutenin.

Weak flours form a gluten mesh that retains little carbon dioxide and has a reduced liquid absorption. Weak flours are more suitable for all preparations that do not require proofing time.

Strong flours are rich in gluten, absorb liquids in a higher percentage, and retain more carbon dioxide. The dough is tough, very elastic, and suitable for long fermentation.

Recommended Recipe

Long Leavening Pizza with Type 1R Flour and Farzut

Ingredients:

210 g of Type 1R flour
140 g of Farzut flour
200 g of water
1 g of dry brewer's yeast
1 tablespoon of extra virgin olive oil
6 g of salt

In a bowl, combine the flours and yeast. Add cold water little by little and knead. Add extra virgin olive oil and salt.
Take the dough and transfer it to a bowl; cover with nylon and put the bowl in the fridge for 70 hours, then take the dough out of the fridge, let it return to room temperature, and form the pizzas.
Add desired ingredients and then bake at maximum temperature for 15/20 minutes.

Ingredients

Soft wheat flour type 0, re-milled durum wheat semolina, bran and soft wheat flour.

May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose).

Nutritional declaration - average values per 100 g of product:
ENERGY 1475 kJ, 348 kcal
FATS 1.1 g of which saturates 0.2 g
CARBOHYDRATES 69.4 g of which SUGARS 0.9 g
FIBERS 3.1 g
PROTEINS 13.5 g
SALT 0 g

Packaging and storage

Package

750 g | paper bag. Also available in a 5 kg package.

Lot and expiration date

Reported on the package.

Store in a dry and ventilated place avoiding direct contact with walls and floor.

Once the bag is opened, it should be kept tightly closed in a dedicated space, away from other products that could cause deterioration, contamination or alter its characteristics. Flour should not be stored in the fridge or placed in nylon bags and frozen.

We recommend not using airtight jars for storing flour.

Headquarters and establishment

Molino Moras Srl Società Benefit - Via Palma, 40 Trivignano Udinese (UD).

Shelf Life

9 months from the packaging date.

Shelf-life indicates the duration of preservation of a food product.

Flour products have a minimum conservation term generally indicated with the month and year, because their food safety does not decrease even after this time.

Flour type 1R - Pizza Croccante

Usage Tips

Strength

Recommended Recipe