Flour type 1R - crispy pizza
Flour Type 0 and semolina of hard wheat, for pizza and for bread with long leavening.
It is recommended for maturations of 48/72 hours.
Tipo 1R flour is rich in minerals and fiber, with a valid nutritional contribution. It guarantees good water absorption and is suitable for long maturation doughs.
Suitable for rustic bread, pizza, and focaccia with long maturation and sweet leavened products.
W 320 - 360. The strength index (W) should be considered as the wording to define the best use of the product.
Strength is the ability to form the gluten mesh (which retains more or less carbon dioxide) and the power to absorb liquids, the proteins responsible for the formation of gluten are two insoluble proteins: gliadin and glutenin.
Weak flours form a gluten mesh that retains little carbon dioxide and has a reduced liquid absorption. Weak flours are more suitable for all preparations that do not require proofing time.
Strong flours are rich in gluten, absorb liquids in a higher percentage, and retain more carbon dioxide. The dough is tough, very elastic, and suitable for long fermentation.
Long Leavening Pizza with Type 1R Flour and Farzut
- 210g of Type 1R flour
- 140g of Farzut flour
- 200g of water
- 1g of dry brewer's yeast
- 1 tablespoon of extra virgin olive oil
- 6g of salt
In a bowl, combine the flours and yeast. Add cold water little by little and knead. Add extra virgin olive oil and salt.
Take the dough and transfer it to a bowl; cover with nylon and put the bowl in the fridge for 70 hours, then take the dough out of the fridge, let it return to room temperature, and form the pizzas.
Add desired ingredients and then bake at maximum temperature for 15/20 minutes.
Soft wheat flour type 0, re-milled durum wheat semolina, bran and soft wheat flour.
May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose).
|Nutritional declaration - average values per 100g of product:|
|ENERGY 1475kJ, 348kcal|
of which saturates 0.2g
of which SUGARS 0.9g
750g | paper bag. Also available in a 5kg package.
Lot and expiration date
Reported on the package.
Store in a dry and ventilated place avoiding direct contact with walls and floor.
Once the bag is opened, it should be kept tightly closed in a dedicated space, away from other products that could cause deterioration, contamination or alter its characteristics. Flour should not be stored in the fridge or placed in nylon bags and frozen.
We recommend not using airtight jars for storing flour.
Headquarters and establishment
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.
Flour products have a minimum conservation term generally indicated with the month and year, because their food safety does not decrease even after this time.
Miscela di grano tenero, grano duro e cereali per focacce, pizze e pane.
Farina Tipo 0 con teff, quinoa, canapa e chia per pizze e focacce gourmet. W: 300 - 320.