Pumpkin Bread Flour
Mixture with pumpkin pulp perfect for bread, focaccia, and tasty sweets. It will give your preparations a characteristic scent and a delicately sweet taste.
Adaptable for bread, focaccia, gnocchi, muffins, and pancakes. The recipes that can be made are really numerous, from sweet dishes like raisin brioche bread, chocolate chip muffins, shortbread, and sponge cake paired with ricotta, macaroons, and chestnut cream, to savory products such as pumpkin seed-enriched bread, focaccia, breadsticks, and pizza.
Pumpkin bread can be used pure or mixed with the flours of the Tradition Line.
Weak mix - to be mixed with one of the flours of the Tradition Line, depending on the use.
Strength is the ability to form the gluten mesh (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 mesh that retains little carbon dioxide and has 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 doughs are tenacious, very elastic, and suitable for supporting long rising times.
Pumpkin Focaccia with Smoked Ricotta Cheese
- 600g of Pumpkin Bread flour
- 400g of Fior Fiore flour
- 2g of dry beer yeast
- 50g of butter
- 100g of grated smoked ricotta cheese
- 650g of water
- 10g of cold water
- black pepper to taste
Knead the flours and the yeast with water and then add the butter and ricotta. Add the pepper and finally the salt.
Wheat flour type 0, pumpkin powder, salt, powdered milk, dextrose, natural flavors, malted wheat flour, emulsifier: E742e, enzymes (alpha-amylase), antioxidants (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 1420kJ, 337kcal
of which saturated fatty acids 0.4g
of which SUGARS 10.8g
1 kg | paper bag.
Lot and expiration date
They are reported on the package.
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 deterioration, contamination, or alter its characteristics. Flour should not be stored in the refrigerator or placed in nylon bags and frozen.
We recommend not to use airtight jars for storing flour.
Registered office and plant
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
The shelf-life indicates the duration of preservation of a food product.
Flours generally have a minimum shelf life indicated by the month and year, because their food safety does not diminish even after this time.
The blends of the Fibre and Wellness, Hard Wheat, Taste and Fantasy, Intolerance and Corn lines have a different composition profile from soft wheat flours, which is why they have a shorter shelf life compared to basic flours.
Miscela di grano tenero, grano duro e cereali per focacce, pizze e pane.