Flour type 1 medium strength
Type 1 Flour: a balanced flour, a good compromise for a bread or pizza with excellent nutritional characteristics. It is recommended for maturing of 12/20 hours.
Usage recommendations
Suitable for bread, pizza, focaccia and cakes with a unique taste. Type 1 Flour has a discreet yield in doughs, it is characterized by the golden color and delicate aroma of the preparations that is released during cooking.
Recommended leavening 12/20 hours.
We suggest using it pure or mixed with flours from our Fiber and Wellness and Taste and Fantasy lines.
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 network (which retains more or less carbon dioxide) and the power of liquid absorption, the proteins responsible for gluten formation are two insoluble proteins: gliadin and glutenin.
Weak flours form a gluten network that retains little carbon dioxide and has 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 to a greater extent and retain more carbon dioxide. The doughs are tenacious, very elastic and suitable for supporting long leavenings.
Tender wheat flour type 1
May contain: rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, milk.
| Nutritional declaration - average values per 100g of product: |
|---|
| ENERGY 1546 kJ, 370 kcal |
| FATS 1,5 g of which saturates 0,3 g |
| CARBOHYDRATES 72,0 g, of which SUGARS 1,0 g |
| FIBERS 3,3 g |
| PROTEINS 11,6 g |
| SALT 0,002 g |
Package
5 kg | 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 Srl Società Benefit - Via Palma, 40 Trivignano Udinese (UD).
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.
