{"id":2219478275,"title":"Molino Grassi - H24 Pizza Flour - Soft Wheat Flour 25kg","handle":"molino-grassi-h24-pizza-flour-soft-wheat-flour","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e25kg\u003c\/p\u003e\n\u003cp\u003eSlow H24 rising time from 18 to 24 hours (corresponding to the better known Manitoba flour). For round dish pizza, tray pizza and focaccia, long rising time. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Italian\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRECIPE for pizza with SLOW  H24 flour\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eIngredients:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 kg SLOW H24 Molino Grassi flour\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e5 gr malt (we can replace it with sucrose)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1-5 gr instant brewer’s yeast (according to the requested temperature)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e25 gr salt\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e30 gr oil\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e570 gr water \u003c\/span\u003e\u003cspan class=\"s4\"\u003eaccording to the requested dough texture\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eDirections:\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eIntroduce the flour, the malt and the yeast\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ein the tank, then, adding the water gradually till the 80% of its total\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eWhen the dough starts forming , adding the salt and the oil, then, always gradually, adding the remaining water.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMix till having a good dainty product\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDough final temperature 23-25° C \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eShape a loaf and let it rest on the counter covered by a cloth for about 15 minutes. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eCut and shape some “balls” each one of 200 gr, dispose in the special trays and place them in the fridge at 4°C for at least 24 hours.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFor the ones who do not have the special trays , place them in boxes covered by a cloth.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cmeta charset=\"utf-8\"\u003e","published_at":"2016-06-15T12:35:00+05:30","created_at":"2015-08-21T17:02:19+05:30","vendor":"Molino Grassi","type":"Flour","tags":["Flour"],"price":15400,"price_min":15400,"price_max":15400,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":6347118019,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Molino Grassi - H24 Pizza Flour - Soft Wheat Flour 25kg","public_title":null,"options":["Default Title"],"price":15400,"weight":25000,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/25k-Slow-H24-lowres.jpg?v=1466409230"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/25k-Slow-H24-lowres.jpg?v=1466409230","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e25kg\u003c\/p\u003e\n\u003cp\u003eSlow H24 rising time from 18 to 24 hours (corresponding to the better known Manitoba flour). For round dish pizza, tray pizza and focaccia, long rising time. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 12 months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Italian\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRECIPE for pizza with SLOW  H24 flour\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eIngredients:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1 kg SLOW H24 Molino Grassi flour\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e5 gr malt (we can replace it with sucrose)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1-5 gr instant brewer’s yeast (according to the requested temperature)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e25 gr salt\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e30 gr oil\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e570 gr water \u003c\/span\u003e\u003cspan class=\"s4\"\u003eaccording to the requested dough texture\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eDirections:\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eIntroduce the flour, the malt and the yeast\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ein the tank, then, adding the water gradually till the 80% of its total\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eWhen the dough starts forming , adding the salt and the oil, then, always gradually, adding the remaining water.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMix till having a good dainty product\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eDough final temperature 23-25° C \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eShape a loaf and let it rest on the counter covered by a cloth for about 15 minutes. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eCut and shape some “balls” each one of 200 gr, dispose in the special trays and place them in the fridge at 4°C for at least 24 hours.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eFor the ones who do not have the special trays , place them in boxes covered by a cloth.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cmeta charset=\"utf-8\"\u003e"}

Molino Grassi - H24 Pizza Flour - Soft Wheat Flour 25kg

Product Description
QAR 154.00
Maximum quantity available reached.

25kg

Slow H24 rising time from 18 to 24 hours (corresponding to the better known Manitoba flour). For round dish pizza, tray pizza and focaccia, long rising time. 

Shelf life: 12 months
Origin: Italian

Suggested recipe:

Suggested recipe:

RECIPE for pizza with SLOW  H24 flour

Ingredients:

  • 1 kg SLOW H24 Molino Grassi flour
  • 5 gr malt (we can replace it with sucrose)
  • 1-5 gr instant brewer’s yeast (according to the requested temperature)
  • 25 gr salt
  • 30 gr oil
  • 570 gr water according to the requested dough texture

Directions:

  1. Introduce the flour, the malt and the yeast  in the tank, then, adding the water gradually till the 80% of its total
  2. When the dough starts forming , adding the salt and the oil, then, always gradually, adding the remaining water.
  3. Mix till having a good dainty product
  4. Dough final temperature 23-25° C
  5. Shape a loaf and let it rest on the counter covered by a cloth for about 15 minutes.
  6. Cut and shape some “balls” each one of 200 gr, dispose in the special trays and place them in the fridge at 4°C for at least 24 hours.
  7. For the ones who do not have the special trays , place them in boxes covered by a cloth.

Related Products