Flour Farzut - Focaccia Mix
Flour Farzut - Focaccia Mix Flour Farzut - Focaccia Mix

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.

€4,59 only 8 left
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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.

Recommended recipe 

Long rising pizza with Farzut and 1R flours


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

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