Organic Flour Type 0 Flor di Lune
Organic Type 0 Flor di Lune Flour for cookies and pies, grissini, bread and pizza with short maturation.
Km0 Flour born from the stone grinding of regional short supply chain wheat.
Instructions for use
Suitable for biscuits and tarts, breadsticks, and short-maturing bread and pizza.
Strength
W 180 - 230. The strength index (W) is used to define the best use of the product.
Strength is the ability to form a 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.
Weaker flours form a gluten network that retains little carbon dioxide and has a reduced liquid absorption. Weaker flours are more suitable for all preparations that do not require a rising time.
Strong flours are rich in gluten, absorb liquids to a greater extent, and retain more carbon dioxide. The dough is tough, very elastic, and suitable for long rising times.
Flor di Lune Project Details and Certifications
'Flor di Lune' - 'Moonflower' because it is obtained from the artisanal milling of wheat from agricultural production that goes hand in hand with nature, respecting the rhythms of the Earth and the lunar phases.
The organic type 0 flour Flor di Lune obtained the IoSonoFvg mark from AgrifoodFvg, which certifies the origin of the product directly from a local agri-food supply chain.
Soft wheat flour type 0
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 1483kJ, 350kcal |
| FAT 1.1g of which saturates 0.2g |
| CARBOHYDRATES 71.3g, of which SUGARS 0.8g |
| FIBER 2.5g |
| PROTEIN 12.4g |
| SALT 0g |
Packaging
1 kg | paper bag.
Store in a dry and ventilated place, avoiding direct contact with walls and floors.
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 alteration of its characteristics. Do not store flour in the refrigerator or in nylon bags and freeze it.
We do not recommend using airtight jars for storing flour.
Batch and expiration date
They are reported on the package.
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 duration of preservation of a food product.
Flours have a minimum shelf-life indicated generally with the month and year, because their food safety does not decrease even after this time.
Our soft wheat flours of Type 00, 0, 1, 2 and Whole Wheat have a shelf life established 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 may alter their compositional, technological, and preservative profile.
