Flour for Pizza in a Tray
The right balance between soft wheat flour and whole soy flour. Ideal for tasty and crunchy pizzas.
Instructions for use
Recommended for: pizza, focaccia, bread.
Try it mixed with a medium-high strength flour from the Tradition Line and the Durum Wheat Re-milled semolina.
Medium/Strong 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 liquid absorption, the proteins responsible for the formation of gluten are two insoluble proteins: gliadin and glutenin.
Weaker flours form a gluten mesh that retains little carbon dioxide and has a reduced liquid absorption. Weaker flours are more suitable for all preparations that do not require a long proofing time.
Stronger 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 proofing times.
Soft wheat flour type 0, roasted soy flour.
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 1460kJ, 349kcal|
of which saturated fatty acids 0.4g
of which SUGARS 2.3g
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 preservation of a food product.
Flours have a minimum storage term generally indicated with the month and year, because their food safety does not diminish even after this time.
Mixes from the Fibra e Benessere, Grano Duro, Gusto e Fantasia, Intolleranza e Mais 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 tipo 0, grano duro, orzo e avena per un pane leggero con una crosta croccante..
Farina semi integrale per dolci e salati rustici. W: 230 - 280.