Flour Farzut - Focaccia Mix
Farzut, a multi-cereal blend of soft wheat, spelt, barley and khorasan. A special union, with the addition of durum wheat to give even more flavor to your sweet and savory preparations.
Instructions for use
Suitable for making bread, pizza, focaccia, crackers and grissini, cakes, shortcrust pastry, and biscuits.
We recommend mixing Farzut 50/50 with a flour from the Tradizione Line
Weak mix - to be mixed with one of the flours from the Tradizione Line, depending on the intended use.
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 a 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 in a higher percentage, and retain more carbon dioxide. The dough is tough, very elastic, and suitable for long rising times.
Long rising pizza with Farzut and 1R flours
- 140g Farzut flour
- 210g of Type 1R flour
- 200g water
- 1g of dry brewer's yeast
- 1 tablespoon extra virgin olive oil
- 6g salt
In a bowl, mix the flours and the dry brewer's yeast. Add half of the cold water gradually and knead.
Add the extra virgin olive oil, the remaining water, and the salt. Take the dough, transfer it to a bowl covered with nylon, and put everything in the fridge for 70 hours.
Take the dough out of the fridge, let it return to room temperature, and shape the pizzas.
Bake the plain dough with tomato sauce for 8/10 minutes, then top with other ingredients and finish baking
Soft wheat flour type 0, corn flour, re-milled durum wheat semolina, spelt flour, organic khorasan wheat flour, roasted barley malt, vital wheat gluten, dextrose, enzymes.
May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
|Nutrition declaration - average values per 100g of product:
|ENERGY 1456kJ, 348kcal
of which saturated fatty acids 0.1g
of which SUGARS 1.9g
1 kg | paper bag.
Lot and expiry date
They are reported on the package.
Store in a dry and ventilated place avoiding direct contact with walls and floor.
Once the bag is opened, it must be kept tightly closed in a dedicated space, away from other products that could cause its deterioration, contamination, or alter its characteristics. Flour should not be stored in the refrigerator or in nylon bags and frozen.
We recommend not to use airtight jars for flour storage.
Headquarters and establishment
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
The shelf-life indicates the storage duration of a food product.
Flours have a minimum conservation term indicated usually with the month and year, because their food safety is not compromised even after this time.
The mixes from the Fiber and Wellness, Durum Wheat, Taste and Fantasy, Intolerance and Corn lines have a different compositional profile from that of soft wheat flours, which is why they have a shorter shelf life compared to basic flours.
Farina per pane, pizza, focacce e dolci. W: 230 - 280. Questa farina è adatta anche per realizzare pizze napoletane dalla grande alveolatura.