Strong wholemeal flour - Molino Moras

Instructions for use

Suitable for bread and desserts, it is perfect for a pizza with a more rustic and complete flavor. Wholemeal flour can be used for sweet and savory preparations, for all types of baked goods, and for bread with a well-structured crumb.

It is ideal for 24/48 hour maturation.

Strength

W 280 - 320. The strength index (W) should be considered as a term to define the best intended use of the product.

Ingredients

Packaging and storage

Packaging

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

Lot and expiry date

They are reported on the packaging.

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

Location and facility

Molino Moras S.r.l. - Via Palma, 40 Trivignano Udinese (UD)

Shelf Life

12 months from the packaging date.

Shelf-life indicates the duration of preservation of a food product.

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

Our soft wheat flours of Type 00, 0, 1, 2, and Wholemeal have a shelf life established 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 preservative profile.

Description

Usage tips

Suitable for bread and cakes and perfect for a pizza with a more rustic and complete flavor. Whole wheat flour can be used for sweet and savory preparations, for all types of baked goods, and for bread with a well-structured crumb.

It is ideal for 24/48 hour maturation.

Strength

W 280 - 320. The strength index (W) is to be considered as a label 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 gluten formation are two insoluble proteins: gliadin and glutenin.

Weak flours form a gluten mesh that retains little carbon dioxide and have a reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a long rising time.

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

Ingredients

Whole wheat flour made from soft wheat
May contain: rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)

Nutritional declaration - average values per 100g of product:
ENERGY 1445kJ, 341kcal
FAT 1.8g of which saturates 0.3g
CARBOHYDRATES 63.2g, of which SUGARS 1.0g
FIBER 6.7g
PROTEIN 14.7g
SALT 0g

Packaging and storage

Packaging

750 g | paper bag.

Lot and expiration date

They are reported on the packaging.
Store in a dry and ventilated place avoiding direct contact with walls and floor.

Once opened, the bag must be kept tightly closed in a dedicated space, away from other products that could cause its deterioration, contamination or alter its characteristics. Flour should not be stored in the refrigerator nor placed in nylon bags and frozen.

We recommend not using airtight jars for storing flour.

Headquarters and plant
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)

Shelf Life

12 months from the packaging date.

Shelf-life indicates the duration of preservation of a food product.

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

Our soft wheat flours of Type 00, 0, 1, 2, and Wholemeal have a shelf life established 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 preservative profile.