Wholemeal flour type 2 medium strength
Type 2 Flour, also known as semi-wholemeal, is a balanced flour with a good amount of fiber and minerals.
It is recommended for maturation of 12/20 hours.
Instructions for use
Suitable for bread, pizza, focaccia, and unique-tasting cakes. Type 2 Flour, being semi-wholemeal, is easier to work with than wholemeal flour.
Recommended leavening time 12/20 hours.
We recommend using it pure or mixed with flours from the lines Fiber and Well-being and Taste and Fantasy
Strength
W 230 - 280. The strength index (W) should 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 to absorb liquids, the proteins responsible for gluten formation 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 to a greater extent, and retain more carbon dioxide. The dough is tenacious, very elastic, and suitable for supporting long leavening times.
Tender wheat flour type 2
May contain: rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
| Nutritional declaration - average values per 100g of product: |
|---|
| ENERGY 1511kJ, 361kcal |
| FATS 2,0g of which saturates 0g |
| CARBOHYDRATES 69.0g, of which SUGARS 1.0g |
| FIBERS 4.0g |
| PROTEINS 12.0g |
| SALT 0g |
Package
750g | 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 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.
