Soft wheat flour type 00 for dusting in the preparation of bread and pizza, for fresh pasta or gnocchi and to prepare fries crispy.
Instructions for use
Great for dusting when preparing bread, pizza, and other baked goods, it retains all the properties of the dough so that it doesn't stick to the work surface.
Granito is also great for making fresh pasta and gnocchi or for achieving crispy frying. It can be added in small amounts to bread dough as well.
Strength refers to the ability to form 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 have 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 supporting long leavening times.
Soft wheat type 00 flour "granito"
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 1482kJ, 349kcal
of which saturated fatty acids 0.2g
of which SUGARS 0.8g
1 kg | paper bag.
Lot and expiration date
They are reported on the packaging.
Store in a dry and ventilated place avoiding direct contact with walls and floor.
Once opened, the bag 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 nor placed in nylon bags and frozen.
We recommend not using airtight jars for storing flour.
Headquarters and plant
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
9 months from the packaging date.
Shelf-life indicates the duration of preservation of a food product.
Flours have a minimum conservation term generally indicated with the month and year, because their food safety does not decline even after this time.
Our soft wheat flours of Type 00, 0, 1, 2, and Wholemeal have a shelf life established 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 preservative profile.
Farina di grano tenero e semola rimacinata di grano duro per pizza croccante. W: 320 - 360.