Type 00 Flour Fior Fiore - Dolci
Fior Fiore, the soft wheat flour type 00 perfect for bread, pizza, sweets, and focaccia with a 24/48-hour maturation.
Instructions for use
Suitable for bread, pizza, cakes and leavened desserts and as a base for long maturation doughs.
Strength
W 280 - 320. 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 network (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 network that retains little carbon dioxide and has reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a long 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 long leavening.
Recommended recipe
Pizza Margherita
Ingredients:
- 500g of Fior Fiore flour
- 3g of Dry brewer's yeast
- 300g of cold water
- 15g of salt
- 1 tablespoon of extra virgin olive oil
Knead the flour and yeast with water.
Add the oil and finally the salt and work until you obtain a homogeneous mixture.
Leave to rise for 30 minutes and then put it in the fridge for 24 hours.
Remove the dough from the fridge, let it return to room temperature and form the pizzas.
Add the desired ingredients and then bake at maximum temperature for 15/20 min.
Soft wheat flour type 00.
May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
| Nutrition Declaration - average values per 100g of product: |
|---|
| ENERGY 1482kJ, 349kcal |
| FATS 1.1g of which saturates 0.2g |
| CARBOHYDRATES 72.6g of which SUGARS 0.8g |
| FIBER 2.2g |
| PROTEINS 11.3g |
| SALT 0g |
Package
750g | 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 S.r.l. - 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.
