Flour Sun Bread - Seed Bread
Mixture with soft grain and seeds of sunflower, sesame seeds, flax seeds, millet and corn flakes.
Perfect for bread, focaccia, donuts and cakes.
Usage tips
Suitable for bread, focaccia, sweet and savory donuts, cakes, and muffins. Mix Pan Sole 50/50 with a medium-high strength flour from Linea Tradizione.
Strength
Weak blend - to be mixed with one of the Linea Tradizione flours, depending on the use.
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 reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a proofing 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 proofing times.
Type 0 soft wheat flour, sunflower seeds, millet, flax seeds, soy grits, malted soft wheat flour, corn flakes, salt, sesame seeds, sugar, emulsifier (E472e, rapeseed lecithin), acidifier (lactic acid, citric acid), enzymes (alpha-amylase, hemi-cellulose), antioxidant (L-ascorbic acid).
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 1477kJ, 353kcal |
| FAT 4.5g of which saturated fatty acids 0.6g |
| CARBOHYDRATES 68.0g, of which SUGARS 2.6g |
| FIBER 4.3g |
| PROTEIN 12.4g |
| SALT 0g |
Package
1 kg | 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 S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
The shelf-life indicates the length of time a food product can be stored without becoming unfit for consumption.
Flour products have a minimum shelf-life generally indicated by month and year, because their food safety does not diminish even after this time.
The blends of the Fiber and Wellness, Hard Wheat, Taste and Fantasy, Intolerance, and Corn lines have a different composition profile from that of soft wheat flour, which is why they have a shorter shelf-life than basic flours.
