Segalì Flour - Rye Bread
A blend of soft wheat and rye flour, soft wheat bran, flax seeds, broken soy, corn germ and malted barley flour. Ideal for a dark, rustic and intense tasting bread.
Suitable for bread, focaccia, breadsticks, piadina, crackers, and desserts.
Weak mix - to be mixed with one of the flours from the Tradizione Line, depending on the intended use.
Strength refers to 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.
Weaker flours form a gluten network that retains less carbon dioxide and has reduced liquid absorption. Weaker flours are more suitable for preparations that do not require proofing time.
Strong flours are rich in gluten, absorb liquids to a greater extent, and retain more carbon dioxide. The doughs are tenacious, highly elastic, and suitable for long proofing times.
Segalì Flour Bread
- 550g of Fior Fiore flour
- 450g of Segalì flour
- 650g of cold water
- 5g of dry yeast
- 15g of salt
- 2 tablespoons of oil
Knead the flours and yeast with the water.
Add the oil and finally the salt, and work until you obtain a homogeneous mixture.
Let it proof for 30 minutes in a bowl covered with plastic wrap, then let it rest for 30 minutes.
Place in the refrigerator for 24 hours.
Take the dough, let it come back to room temperature, and shape it into desired sizes for the bread (not exceeding 400g).
Let it rest for about 30 minutes.
Bake at 210°C for approximately 30-35 minutes.
Soft wheat flour type 0, soft wheat bran, rye flour, soy grits, flax seeds, corn germ, malted barley flour, enzymes
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 saturates 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 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 di grano tenero, semi di girasole, sesamo e lino per un pane rustico e ricco di cereali.
Miscela con farina di farro, orzo integrale per pane e focacce dal sapore rustico.