Prelibata Flour - Pizza Gourmet
Type 0 Flour with teff, quinoa, hemp and chia, for unique long-rising bread, pizza and focaccia, rich in seeds and cereals.
Usage tips
Suitable for pizza, focaccia, bread and long maturation leavened products and rich leavened desserts.
Ideal for pizza, bread and focaccia with seeds and cereals with long maturation. Recommended for use in pure form. W: 300-320
Strength
W 300 - 320. The strength index (W) is to 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 of liquid absorption, 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 rising 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 rising times.
Recommended recipe
Long rising pizza with Farina Prelibata
Ingredients:
- 500g of Farina Prelibata
- 2g of Dry beer yeast
- 300/320g of cold water
- 15g of extra-virgin olive oil
- 10g of salt
In a bowl, mix the flour and the dry beer yeast. Add the cold water little by little and knead. Add the extra-virgin olive oil and the salt. Divide the dough into two previously greased bowls. Cover with slightly oiled food-grade nylon and let mature in the refrigerator for 40/48 hours. Then take the dough from the fridge, let it return to room temperature and shape the pizzas. Add the desired ingredients and then bake at the maximum temperature for 15/20 minutes.
Ingredients: Type 0 soft wheat flour, teff flour, shelled hemp seeds, quinoa flour, wheat bran, wheat sourdough, chia seeds, deactivated beer yeast, enzymes, 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 | 1487kJ 355kcal |
| Fat of which saturates | 2.1g 0.3g |
| Carbohydrates of which sugars | 70.2g 1.0g |
| Fiber | 3.2g |
| Protein | 12.3g |
| Salt | <0.01g |
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.
Shelf-life indicates the duration of preservation of a food product.
Flours have a minimum storage term generally indicated with the month and year, because their food safety does not diminish even after this time.
Mixes from the Fibra e Benessere, Grano Duro, Gusto e Fantasia, Intolleranza e Mais lines have a compositional profile different from that of soft wheat flours, which is why they have a shorter shelf life than basic flours.
