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5 Stagioni Pizza Morra Extra Virgin Wholewheat Flour
£32.39
Nutritional facts (100 G)
Energy value: 331 kcal – 1400 kj
Protein: 14 g
Carbohydrate: 61 g
Fat: 1,5 g
Fibers: 8.7 g
Out of stock
Description
Description
Whole-wheat fine grain flour cleaned from the flaws of the teguments (woodiness and musty smell).
Whole-wheat fine grain flour cleaned from the flaws of the teguments (woodiness and musty smell), which preserves all the good parts of wheat. It combines an intense delightful sweet flavour with balanced technical characteristics for traditional kneading. Used partially with other flour, it adds extra flavor to the traditional dough. Used alone, 100% in direct or indirect dough, it makes it possible to make all kinds of pizza: classic round, Neapolitan, “in pala”.
Related products
5 Stagioni Gluten Free Flour
Ingredients
Corn starch, potato starch, vegetable fibers (psyllium, potato, pea, rice, flax,
inulin), salt, flour of legumes (peas), sugar, millet flour, thickeners: hydroxypropyl methylcellulose, guar seed flour; flaxseed flour, rice flour, leavening agents: sodium pyrophosphate, sodium bicarbonate; natural flavors, dextrose.
Chemical/physical properties
Mix Gluten-free: gr 1000
Water: gr. 840
Extra Virgin Olive Oil: gr. 50
Fresh yeast: gr. 15/30
TOTAL: gr 1920 Ca (8 pizzas)
Available packaging
1 KG
5 Stagioni Dry Yeast Lievito
A blend based on dried sourdough wheat for pizza doughs. Ideal for structuring all types of pizza dough, particularly those where a pronounced cell structure, greater volume during long baking, long-lasting dough, and enhanced aromas and flavours are desired. From 2 to 5 g/kg of flour, for strong flours with standard hydration; over 10 g/kg of flour, for flours with medium and low protein content, "semi-whole" and whole, and for high-hydration doughs. Does not replace brewer's yeast.
5 Stagioni Pizza Flour Oro 00
Chemical/physical properties
Moisture: max 15,5 %
Protein: min 14 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)
Rheological specifications
Chopin Alveograph Tolerance: -10/+30
P/L 0.60 - Tolerance: +-0,10 Brabender Farinograh: Absorption min 60 %
Stability min 17’ Brabender Amylograph: Amylogram 800/1200 u.a.
