Deliziosa Flour - Rustic Pizza
Strong flour for pizza and for bread with long leavening. Deliziosa flour is a blend of soft wheat with seeds and cereals.
Perfect for preparations with a maturation of 48/72 hours.
Instructions for use
It is ideal for making delicious and light pizza or bread at home.
Suitable for pizza, focaccia, bread and long-fermented baked goods, and flavorful leavened desserts.
W 320 - 360. The strength index (W) should be considered as a label 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 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 long leavening 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 long fermentations.
Long-fermented pizza with Deliziosa flour
- 600g of Deliziosa flour
- 2g of Dry beer yeast
- 300/350g of cold water
- 1 tablespoon of extra virgin olive oil
- 15g of salt
In a bowl, combine the flour and dry beer yeast. Add the cold water little by little and knead. Add the extra virgin olive oil and salt. Take the dough and transfer it to a bowl; cover with nylon and let it rest for 30 minutes. Put the bowl in the fridge for 70 hours, then take the dough out of the fridge, let it return to room temperature, and shape the pizzas. Add the desired ingredients and then bake at the maximum temperature for 15/20 minutes.
Wheat flour type 0, whole wheat flour, corn flour, flax seeds, sesame seeds, soy grits, rye flour, oat flakes, barley flakes, malted wheat flour, salt, toasted whole soy flour, toasted wheat bran, dextrose (alpha-amylase), antioxidant (L-ascorbic acid).
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 1427kJ, 341kcal
of which saturated fatty acids 0.1g
of which SUGARS 1.8g
750g | paper bag. Also available in a 5 kg package.
Lot and expiry date
They are indicated on the package.
Store in a dry and ventilated place, avoiding direct contact with walls and floors.
Once opened, the bag must be kept tightly closed in a dedicated space, away from other products that could cause its deterioration, contamination, or alteration of its characteristics. The flour should not be stored in the refrigerator nor placed in nylon bags and frozen.
We recommend not to use airtight jars for storing flour.
Location and facility
Molino Moras S.r.l. - Via Palma, 40 Trivignano Udinese (UD).
6 months from the packaging date.
The shelf-life indicates the storage duration of a food product.
Flours have a minimum storage term generally indicated with the month and year, because their food safety does not decrease even after this time.
The blends of the Fiber and Wellness, Durum Wheat, Taste and Fantasy, Intolerance and Corn lines have a compositional profile different from that of soft wheat flours, which is why they have a shorter shelf life than basic flours.
Farina di grano tenero e semola rimacinata di grano duro per pizza croccante. W: 320 - 360.
Farina Tipo 0 con teff, quinoa, canapa e chia per pizze e focacce gourmet. W: 300 - 320.