5 Stagioni Pizza Morra Extra Virgin Wholewheat Flour
£32.39
Energy value: 331 kcal – 1400 kj
Protein: 14 g
Carbohydrate: 61 g
Fat: 1,5 g
Fibers: 8.7 g
Out of stock
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 Pizza Rustica 2 kg
Different seeds 42% (LINSEED, decorticated MILLET seeds, SESAME seeds), soft WHEAT bran, vital WHEAT GERM 15%, groat of soft WHEAT, SOYA grains
Moisture: max 15,5%
NUTRITIONAL FACTS (100 GR)
Energy Value: 335 Kcal - 1857 Kj
Protein: 18
Carbohydrate: 40
Fat: 18
RECOMMENDED DOSAGE
Replace it to about 10% of flour
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.
CAPUTO SEMOLINA RIMACINATA
Double milled.
Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread.
Obtained from strong wheat molitura, semola is grounded again and againg to encourage the using of doughs. With Its amber yellow colour, the balanced granulometria and the gluten elasticity, make the semola ideal for sprinkling and having the food gold and fragrant.
