Strong Type 00 Flour Fior Fiore

Peso netto: 5 kg. Also available in the 750 g package.
Strength:

Instructions for use: suitable for preparing bread, pizza, cakes, and leavened desserts, and as a base for long maturation doughs.

Ingredients

Type 00 soft wheat flour

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

Dichiarazione nutrizionale - valori medi per 100g di prodotto:
ENERGY 1482 kJ, 349 kcal
FATS 1,1 g of which saturated fatty acids 0,2 g
CARBOHYDRATES 72,6 g of which SUGARS 0,8 g
FIBER 2,2 g
PROTEINS 11,3 g
SALT 0 g

Packaging and storage

Packaging: 5 kg | paper bag.
Store in a dry and ventilated place, avoiding direct contact with walls and floors.
Batch and expiration date: are reported on the packaging.

Headquarters and plant: Molino Moras S.r.l. - Via Palma, 40 Trivignano Udinese (UD)

Shelf Life

12 months from the packaging date.
The shelf-life indicates the preservation time of a food product.

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

Our soft wheat flours of Type 00, 0, 1, 2 and Whole Wheat have a shelf life set at 9 months from the production date. We have chosen this time extension for the commercial life of our products because we produce flours without additives or other elements that can modify their compositional, technological, and preservation profile.

Description

Instructions for use

Suitable for bread, pizza, cakes and leavened desserts and as a base for long maturation doughs.

Strength

W 280 - 320. The strength index (W) should be considered as a term to define the best use of the product.

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

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

Strong flours are rich in gluten, absorb liquids to a greater extent and retain more carbon dioxide. The doughs are tenacious, very elastic and suitable for long leavening.

Recommended recipe

Pizza Margherita

Ingredients:

500 g of Fior Fiore flour
3 g of Dry brewer's yeast
300 g of cold water
15 g of salt
1 tablespoon of extra virgin olive oil

Knead the flour and yeast with water.
Add the oil and finally the salt and work until you obtain a homogeneous mixture.
Leave to rise for 30 minutes and then put it in the fridge for 24 hours.
Remove the dough from the fridge, let it return to room temperature and form the pizzas.
Add the desired ingredients and then bake at maximum temperature for 15/20 min.

Ingredients

Soft wheat flour type 00.
May contain: rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)

Dichiarazione nutrizionale - valori medi per 100g di prodotto:
ENERGY 1482 kJ, 349 kcal
FATS 1,1 g of which saturated fatty acids 0,2 g
CARBOHYDRATES 72,6 g of which SUGARS 0,8 g
FIBER 2,2 g
PROTEINS 11,3 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 floors.

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 S.r.l. - Via Palma, 40 Trivignano Udinese (UD).

Shelf Life

12 months from the packaging date.
The shelf-life indicates the preservation time of a food product.

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

Our soft wheat flours of Type 00, 0, 1, 2 and Whole Wheat have a shelf life set at 9 months from the production date. We have chosen this time extension for the commercial life of our products because we produce flours without additives or other elements that can modify their compositional, technological, and preservation profile.