Flour type 1R - Pizza Croccante
Flour Type 0 and semolina of hard wheat, for pizza and for bread with long leavening.
It is recommended for maturations of 48/72 hours.
Net weight: 5 kg. Also available in 1 kg package.
Strength:
Instructions for use: suitable for bread, focaccia, and rustic pizza with long maturation and sweet leavened products.
Type 0 wheat flour, remilled durum wheat semolina, granite, and wheat middlings.
May contain: wheat, rye, barley, oats, spelt, kamut, soybeans, sesame seeds, lupins, milk (including lactose).
Nutrition statement - average values per 100g of product: ENERGY 1475kJ, 348kcal; FATS 1.1g of which saturated fatty acids 0.2g; CARBOHYDRATES 69.4g of which SUGARS 0.9g; FIBERS 3.1g; PROTEINS 13.5g; SALT 0g
Package: 5 kg | paper bag.
Store in a dry and ventilated place, avoiding direct contact with walls and floor.
Batch number and expiration date: are indicated on the package.
Headquarters and production plant: Molino Moras S.r.l. - Via Palma, 40 Trivignano Udinese (UD)
