Amordonna Flour - Cereal Sweets
A perfect cereal blend for a fragrant, tasty and healthy bread.
It contains vitamins and minerals, among the most important: iron, magnesium, calcium, folic acid and vitamin D.
Minimum shelf life: 05/2023.
Instructions for Use
Suitable for the preparation of bread, focaccia, grissini, and desserts. A cereal and seed-based mixture specifically created for women, rich in vitamins and minerals, to be integrated into the daily diet.
Weak mix - to be mixed with one of the flours from the Tradizione Line, according to use.
The strength is the ability to form the gluten network (which retains more or less carbon dioxide) and the power of absorbing 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 a reduced liquid absorption capacity. Weak flours are more suitable for all preparations that do not require a long rising time.
Strong flours are rich in gluten, absorb liquids to a greater extent, and retain more carbon dioxide. The resulting dough is tenacious, very elastic, and suitable for long rising times.
Recommended Recipe: Ciambellone with Amordonna Flour
- 100g of Fior Fiore flour
- 200g of Amordonna flour
- 3 eggs
- 80g of sugar
- 250ml of fresh cream
- 8g of baking powder for desserts
Combine eggs and sugar and whisk until obtaining a soft and foamy mixture. Add the cream with a spatula.
Sift the flour together with the baking powder and incorporate them into the mixture.
Butter and flour the mold, pour the mixture, and bake in a static oven at 170 degrees Celsius for about 40/50 minutes.
Soft wheat flour type 0, soft wheat (flour, triticale, bran, malted triticale, gluten, fiber), flax seeds, sunflower seeds, rye (triticale, dehydrated sourdough pasta), salt, soy (triticale, flour), barley (malt extract, malt flour), vitamin and mineral mix (calcium carbonate, maltodextrin, magnesium oxide, iron phosphate, vitamin D3, folic acid), sugar, improver (emulsifier: E472e, rapeseed lecithin), stabilizer E466 and guar gum, anti-caking agent calcium phosphate, enzymes (alpha-amylase, hemicellulase), antioxidant (L-ascorbic acid).
May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
|Nutritional declaration - average values per 100g of product:|
|ENERGY 1448kJ, 346kcal|
of which saturated fatty acids 0.6g
of which SUGARS 2.9g
1 kg | sacchetto di carta.
Lotto e data di scadenza
Sono riportati sulla confezione.
Conservare in luogo asciutto ed aerato evitando il contatto diretto con pareti e pavimento.
Una volta aperto il sacchetto, bisogna mantenerlo ben chiuso in uno spazio dedicato, lontano da altri prodotti che potrebbero causarne il deterioramento, la contaminazione o alterarne le caratteristiche. La farina non va conservata in frigorifero né riposta in sacchetti di nylon e congelata.
Consigliamo di non utilizzare dei barattoli con chiusura ermetica per la conservazione della farina.
Sede e stabilimento
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
Confezione: 1 kg
6 months from the packaging date.
The shelf-life indicates the storage duration of a food product.
Flours have a minimum storage term generally indicated with the month and year, because their food safety does not decrease even after this time.
The blends of the Fiber and Wellness, Durum Wheat, Taste and Fantasy, Intolerance and Corn lines have a compositional profile different from that of soft wheat flours, which is why they have a shorter shelf life than basic flours.