Professional flour type 1 - 1 kg

Semi-wholemeal flour with a characteristic irregular grain size and an unmistakable aromatic profile.

USAGE CHARACTERISTICS

Flour for professional use ideal for medium leavening times, direct mixing with controlled refrigerated leavening.

PROTEIN >13%

STRENGHT approximately W 300

P/L 0,7-1,0

ABSORBITION min 58%

ASH 0,8 % MAX

RECIPE FOR GOURMET PIZZA (4 pizzas)

Ingredients:
500g of type 1 flour, 370g of water, 5g of dry yeast, 10g of salt, 5g of oil.

Method:

Pour the flour into a large bowl, add the yeast, half of the water, and knead until the water is completely absorbed. Then, gradually add the remaining water, keeping about 40 ml aside. Continue kneading, and finally, add the salt and the rest of the water. Once all the water is absorbed, add the oil, knead further, and let the dough rest covered with plastic wrap for 20 minutes at 25°C.

Divide the dough into balls of about 220g, shape them into smooth, round balls, place them in a container covered with plastic wrap, and let them rest for an hour. Then place them in the fridge for 10 hours, or better yet, overnight.

Remove the balls from the fridge and let them rest at room temperature for at least an hour. On your work surface, spread a generous amount of semolina (Molino Rossetto). Place the risen dough on top of it, dust it with more semolina, and stretch the ball with your fingers (from the center outwards), leaving a thicker edge.

Preheat the oven to 230°C, and once the temperature is reached, bake the stretched dough for 7-8 minutes (pre-baking). Remove the pizza base from the oven, let it cool for a few minutes, top it with your desired ingredients, and bake it again for another 10 minutes.

Ingredients: Soft wheat flour “type 1”. May contain: soy, mustard, lupin, milk, eggs, nuts, and sesame seeds.

Nutritional values per 100g of product:
Energy 1426KJ - 341Kcal, Fat 1g (of which saturated fatty acids 0.11g), Carbohydrates 69g (of which sugars 0.7g), Fiber 2.9g, Protein 13g, Salt 0.007g