Aramaic Bread Flour - Rustic Bread
A blend of soft wheat, spelt flour and whole barley flour and seeds. A set of flours that brings back the roots and flavors of the past.
Suitable for bread, focaccia, breadsticks, and rustic desserts.
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 the 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 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.
Bread with Pane Aramaico flour
- 400g of Pane Aramaico flour
- 200g of Type 0 flour
- 350g of cold water
- 25g of Dried sourdough starter
- 5g Malted wheat flour
- 1 tablespoon of oil
- 8g of salt
- poppy seeds for garnish
Knead the flours and the sourdough starter with water, oil, and salt.
Let the mixture rise for at least 6/8 hours.
Work the dough again and shape it into small loaves (or one large loaf).
Place them on a baking sheet and let them rise for another 45/50 minutes.
Sprinkle the surface with some sesame seeds.
Bake at 170 degrees for about 30/40 minutes.
Wheat flour type 0, spelt flour, whole spelt sourdough pasta, whole barley flour, malted wheat flour, flax seeds, sea salt, millet
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 1414kJ, 338kcal|
of which saturated fatty acids 0.2g
of which SUGARS 1.7g
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 floors.
Once the bag is opened, it must be kept tightly closed in a dedicated space, away from other products that could cause deterioration, contamination or alteration of its characteristics. Flour should not be stored in the refrigerator or placed in nylon bags and frozen.
We do not recommend using airtight jars for storing flour.
Headquarters and plant
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
Shelf-life indicates the duration of conservation of a food product.
Flours have a minimum conservation term generally indicated with the month and year, because their food safety does not decrease even after this time.
The mixtures of the Fibra e Benessere, Grano Duro, Gusto e Fantasia, Intolleranza, and Mais lines have a compositional profile different from that of soft wheat flours, which is why they have a shorter shelf life compared to basic flours.
Farina di frumento, segale, avena, orzo e mais. Ideale per tutte le preparazioni, sia dolci che salate.
Miscela di farina di grano tenero e segale per un pane scuro, rustico e dal gusto intenso.