Farine type 00 biography
Type “00” soft wheat flour
W230/270
Since 1780 the Farchioni Mill has never stopped grinding. From this heritage, Farchioni flours are born which combine passion and tradition, in a high quality and genuine product.
Our Classic Flours are ideal for all types of preparations.
| Nutrition declaration | 100g |
|---|---|
| ENERGY | 1445 kJ 341 kcal |
| FATS of which saturated fatty acids | 1,2 g 0,3 g |
| CARBOHYDRATES of which sugars | 69 g 1,0 g |
| PROTEIN | 12 g |
| SALT | 0,0 g |
Use: Leavening for 3/8 hours
Flour type 00 bio "Puffed"
From a careful selection of certified and highly selected organic soft wheat. This flour is milled into cylinders and suitable for the preparation of bread, pizza in trays and plates, fresh and dry pasta, desserts and any other use.
It is specified that this flour is free from added gluten and other improvers.
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Mulino Marino
From a careful selection of certified and highly selected organic soft wheat. This flour is milled into cylinders and suitable for the preparation of bread, pizza in trays and plates, fresh and dry pasta, desserts and any other use.
It is specified that this flour is free from added gluten and other improvers.
:: - production - ::
The production techniques used comply with the provisions of Reg. CEE 834/07 and 889/08 and subsequent amendments and additions (Biological Production / Organic Production).
The MULINO MARINO FELICE S.N.C. (Control number IT BIO 014 code 2128) is controlled and certified by Q Certificazioni SRL
The processes of cleaning, optical-infrared selection, grinding, sieving of the grains up to the filling of the flour take place exclusively at the MULINO MARINO SNC
NATURAL stones are quarry stones. Ours, in particular, of French origin are renowned for their "hardness". As they are not artificial stones, they must be periodically hammered manually to reach the right degree of roughness in order to obtain the best flour for each use and with the necessary technological characteristics ( damage to optimum starch, water absorption, etc.). They differ from the artificial stones currently on the market because they turn much more slowly and therefore do not overheat the product, leaving the flours alive. Furthermore, the artificial stones are not hammered.
:: - packaging and expiry date - ::
The packaging takes place in 1 kg, 5 kg, 10 kg, 25 kg paper bags, suitable for contact with fo
Farine Polselli
!National flour 00 Polselli - 1 Kg SOFT WHEAT FLOUR TYPE 00 A versatile flour, suitable for any use in the kitchen. Packaging Kg. 1 Single Piece € 1,93 Carton 10 Pieces € 18,72
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!Polselli 00 Classic Flour - Kg. 1 "00" type soft wheat flour Classica is a mixture of flours obtained from the grinding of selected domestic and foreign tender grains. Recommended for direct dough processing, with medium leavening... Single Piece € 2,06 Package 10 Pieces € 19,76
!Farina Polselli 00 ideal for cakes - Kg. 1 FLOUR FOR DESSERTS Of soft wheat Type A unique flour, to make every day different work in pastry, enhancing the flavor of the other ingredients. It is ideal for desserts with a friable, aerated structure,... Single Piece € 2,10 Package 10 Pieces € 20,80
!Polselli 00 flour ideal for pizza - Kg. 1 FLOUR FOR PIZZA Made of soft wheat Type 00 Thanks to a careful selection of the raw materials and to a suitable grinding, the type "00" flour ideal for pizza ensures a high elasticity of... Single Piece € 2,23 Package 10 Pieces € 21,84
!Polselli flour 0 Manitoba - Kg. 1 MANITOBA Soft wheat flour type "0" Thanks to the wise mix of Canadian grains, this flour has characteristics that make it so versatile that it can be used both as a support for basic flours... Single Piece € 2,26 Package 10 Pieces € 21,84
!Polselli Rimacinata semolina - Kg. 1 semolina of durum wheat Thanks to the skilful mixing of the best durum wheat varieties, this product is ch Cereal grains ground into powder For other uses, see Flour (disambiguation). Not to be confused with Flower. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). Meal is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as E. coli and needs to be cooked like other foods. Normal processing of flour from which the outer layers have been removed (white flour) removes nutrients. Such flours, and breads made from them, may be fortified by adding nutrients; this is required by law in the UK. The English word flour is originally a variant of the word flower, and both words derive from the Old Frenchfleur or flour, which had the literal meaning "blossom", and a figurative meaning "the finest". The phrase fleur de farine meant "the finest part of the flour", since flour resulted from the elimination of coarse and unwanted matter from the grain during milling. Further information: Wheat Maize or corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Archaeological evidence for making flour (wheat seeds crushed
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