Flour type 00 Sfoglia - Frolla
Type 00 flour for direct doughs and short maturations. Soft wheat flour with low protein value.
Usage tips
Suitable for quick sandwiches, breadsticks and crackers. Excellent for making shortcrust pastry and fresh egg pasta, it is also ideal for crepes and piadine.
Strength
W 180 - 230. The strength index (W) is to be considered as a label to define the best use of the product.
Strength is the ability to form a 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 rising time.
Strong flours are rich in gluten, absorb liquids to a greater extent and retain more carbon dioxide. The dough is tenacious, very elastic and suitable for long rising times.
Soft wheat flour type 00
May contain: rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
| Nutritional declaration - average values per 100g of product: |
|---|
| ENERGY 1482kJ, 349kcal |
| FAT 1.1g of which saturated fatty acids 0.2g |
| CARBOHYDRATES 72.6g, of which SUGARS 0.8g |
| FIBERS 2.2g |
| PROTEINS 11.3g |
| SALT 0g |
Package
750g | paper bag. Also available in a 5kg 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).
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.
