Organic Flour Type 0 Flor di Lune

Organic Flour Type 0 Flor di Lune

Organic Type 0 Flor di Lune Flour for cookies and pies, grissini, bread and pizza with short maturation.

Km0 Flour born from the stone grinding of regional short supply chain wheat.

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Instructions for use

Suitable for biscuits and tarts, breadsticks, and short-maturing bread and pizza.



W 180 - 230. The strength index (W) is used to define the best use of the product.

Strength is the ability to form a 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 little carbon dioxide and has a reduced liquid absorption. Weaker 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 dough is tough, very elastic, and suitable for long rising times.

Flor di Lune Project Details and Certifications

'Flor di Lune' - 'Moonflower' because it is obtained from the artisanal milling of wheat from agricultural production that goes hand in hand with nature, respecting the rhythms of the Earth and the lunar phases.

The organic type 0 flour Flor di Lune obtained the IoSonoFvg mark from AgrifoodFvg, which certifies the origin of the product directly from a local agri-food supply chain.

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Packaging and storage
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shelf life
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