Organic Wholemeal Stoneground Flour Flor di Lune

Organic Wholemeal Stoneground Flour Flor di Lune

Organic wholemeal flour Flor di Lune for cookies and pies, grissini, bread and pizza with a short maturation period. Km0 flour born from the stone grinding of regional short supply chain wheat.

 

Minimum shelf life: 04/2023.

€3,82 only 8 left
Description
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Instructions for Use

Suitable for biscuits and pies, breadsticks, short-maturing bread and pizza.


Strength

W 180-230. The strength index (W) is to be considered as a term to define the best use of the product.

Strength is the ability to form the gluten network (which retains more or less carbon dioxide) and the power of liquid absorption. 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 proofing time.

Strong flours are rich in gluten, absorb liquids to a greater extent and retain more carbon dioxide. The doughs are tenacious, very elastic, and suitable for long proofing times.


Flor di Lune Project Details and Certifications


'Flor di Lune' - 'Moonflower' because it is obtained from the artisanal milling of wheat from an agricultural production with a sustainable and clean process that protects the land, enhances the producers, and aims to spread culture among consumers. It is a whole-body milling process where wheat germ, fibers, and minerals are the real protagonists.

The Flor di Lune organic wholemeal flour has obtained the IoSonoFvg label from AgrifoodFvg, which certifies the product's origin directly from a local agri-food chain.




Ingredients
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Packaging and storage
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shelf life
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