Flour type 0 - Pane - Molino Moras

Net weight: 5 kg. Also available in the 750 g package size.
Strength: W 230 - 280. The strength index (W) is to be considered as a term to define the best use of the product.

Directions for use: suitable for direct doughs for bread, pizza, focaccia, and leavened cakes.

Ingredients

Soft wheat flour type 0

May contain: wheat, rye, barley, oats, spelt, kamut, soy, sesame seeds, lupins, milk (including lactose)

Nutritional declaration - average values per 100g of product: ENERGY 1483 kJ, 350 kcal; FAT 1.1 g of which saturates 0.2 g; CARBOHYDRATES 71.3 g, of which SUGARS 0.8 g; FIBER 2.5 g; PROTEIN 12.4 g; SALT 0 g

Packaging and storage

Package: 5 kg | paper bag.
Store in a dry and ventilated place, avoiding direct contact with walls and floor.
Batch number and expiration date: are reported on the package.

Headquarters and plant: Molino Moras Srl Società Benefit – Via Palma, 40 Trivignano Udinese (UD)

Shelf Life

12 months from the packaging date.
The shelf-life indicates the preservation time of a food product.

Flours have a minimum conservation term generally indicated with the month and year, because their food safety does not expire even after this time.

Our soft wheat flours of Type 00, 0, 1, 2 and Whole Wheat have a shelf life set at 9 months from the production date. We have chosen this time extension for the commercial life of our products because we produce flours without additives or other elements that can modify their compositional, technological, and preservation profile.

Description

Instructions for use

Suitable for direct doughs of bread, pizza, focaccia and leavened desserts.
Recommended leavening time: 12/20 hours.

Strength

W 230 - 280 . The strength index (W) is to be considered as a term 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 of liquid absorption. 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 a leavening time.

Strong flours are rich in gluten, absorb liquids in a higher percentage, and retain more carbon dioxide. The doughs are tenacious, very elastic, and suitable for supporting long leavenings.

Recommended recipe

Focaccia with type 0 flour

Ingredients:

500 g Type 0 Flour
2.5 g of Dry yeast
1 tablespoon of Malted wheat flour
250 g of cold water
30 g of extra virgin olive oil
12 g of salt

Mix the Type 0 flour with yeast and malted wheat flour. Add the cold water and as soon as the flour starts to absorb, add the olive oil and finally the salt. Let it rest covered with nylon for at least 30 minutes, after which gently place the dough in the pan. Let it rest for about 4 hours until the focaccia is nice and swollen. Put it in the oven at about 220°C for the appropriate time to obtain a nice light hazelnut color.

Ingredients

Wheat flour type 0

May contain: rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)

Nutrition declaration - average values per 100g of product:
ENERGY 1483 kJ, 350 kcal
FATS 1.1 g of which saturates 0.2 g
CARBOHYDRATES 71.3 g, of which SUGARS 0.8 g
FIBERS 2.5 g
PROTEINS 12.4 g
SALT 0 g

Packaging and storage

Package

750 g | paper bag. Also available in 5 kg package.

Lot and expiration date

They are indicated on the package.

Store in a dry and ventilated place avoiding direct contact with walls and floor.

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 in nylon bags and frozen.

We do not recommend using airtight jars for storing flour.

Location and plant

Molino Moras Srl Società Benefit - Via Palma, 40 Trivignano Udinese (UD)