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"MAIORCA'' Organic Wheat Flour
Net weight: 1 kg
Description
Type 1 flour of ancient Sicilian soft wheat, obtained by stone milling, which, due to its low processing temperatures, allows the germ to remain, preserving the sensory and nutritional characteristics of this prized flour.
This flour is ideal for doughs that require fast rising times (2÷3 hours).
COD: FRN.0005.1000
EAN: 8034013290181
Nutritional values
Average values for 100 gr
Energy value
338 kcal - 1414 kJ
Fats
1 g
of which saturated
0,3 g
Carbohydrates
70 g
of which sugars
1,6 g
Protein
11 g
Fiber
2,5 g
Salt
0,05 g
Ingredients
Maiorca type 1 common wheat flour
Tips and curiosities of the tomolo
This flour of ancient Sicilian organic soft wheat type 1 MAIORCA (Triticum vulgare variant Albidum), cultivated in Sicily and naturally stone milled by La Fertè, is ideal for the preparation of confectionery products such as cakes, biscuits, crêpes and fried desserts (zeppole, graffe, frappe, etc.). If mixed with strong flours (such as Timilia, Russello, Perciasacchi) it can be used for the preparation of leavened confectionery products (brioche, muffins, etc.) giving a characteristic aroma to the final product.
For best results, we recommend using our Criscente sourdough starter, which guarantees a perfect leavening and enriches your pastries with a unique flavour profile and increased digestibility.
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Cultivation and Production of the 'MAIORCA' variety of Organic Wheat Flour
The 'MAIORCA' variety of organic wheat flour is carefully cultivated and produced in Sicily. Local farmers devote time and effort to ensure that the wheat is grown in a sustainable and environmentally friendly way. During the cultivation process, organic methods are used that exclude the use of synthetic chemicals, pesticides or artificial fertilisers. This approach favours the preservation of soil fertility and biodiversity, while keeping the quality of the grain intact. After harvesting, the wheat is processed into flour through a gentle and careful milling process that preserves all its nutritional and organoleptic properties. Thanks to this care in cultivation and production, the 'MAIORCA' variety of organic wheat flour is distinguished by its high quality and unique characteristics, making it an excellent choice for the preparation of delicious baked goods.
How to use MAIORCA Wheat Flour
Organic 'MAIORCA' wheat flour offers a wide range of culinary possibilities due to its high quality and unique characteristics. This flour is particularly suitable for the preparation of delicious baked goods such as bread, pizza and cakes. Its soft consistency and its ability to retain moisture ensure optimal leavening and a soft, light texture. In addition, organic 'MAIORCA' wheat flour imparts a rich, aromatic flavour to your dishes, making every bite an unforgettable taste experience. Whether you are a passionate baker or a cake lover, this organic wheat flour will be the perfect choice for creating fresh, wholesome delicacies. Experiment with new recipes and be won over by the quality and versatility of organic 'MAIORCA' wheat flour.
Technical specifications
| PROTEIN | 11% |
| STRENGHT W | 100 |
| P/L* | 1 |
| RISING TIME | 3 hours |
| RISING TIME WITH "CRISCENTE" | 4 hours |
| HYDRATION | min. 50% |
*P: Tenacity; L: extensibility
Organic, stone-ground type 1 weak flour from ancient Sicilian soft wheat grains.