{"id":2219475523,"title":"Molino Grassi - H6 Pizza flour - Soft Wheat Flour 25kg","handle":"molino-grassi-h6-pizza-flour-soft-wheat-flour","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e25kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFor round dish pizzas or tray pizza. Short rising time. Fast H6 rising time from 4 to 6 hours\u003c\/span\u003e\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 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eBasis Recipe Flour \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients :\u003c\/b\u003e\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 Fast H6 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\"\u003e20 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\"\u003e540 gr water according to the requested dough texture \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDirections:\u003c\/b\u003e\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 in the tank, then, adding the water gradually till the 80% of its total.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\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=\"li1\"\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=\"li1\"\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=\"li1\"\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=\"li1\"\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=\"li1\"\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":"2016-06-15T12:34:00+05:30","created_at":"2015-08-21T17:01:43+05:30","vendor":"Molino Grassi","type":"Flour","tags":["Flour"],"price":11700,"price_min":11700,"price_max":11700,"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":6347113603,"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 - H6 Pizza flour - Soft Wheat Flour 25kg","public_title":null,"options":["Default Title"],"price":11700,"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-Fast-H6-lowres_b72184d7-062a-49fa-883b-b3cf462eff63.jpg?v=1466409230"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/25k-Fast-H6-lowres_b72184d7-062a-49fa-883b-b3cf462eff63.jpg?v=1466409230","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e25kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFor round dish pizzas or tray pizza. Short rising time. Fast H6 rising time from 4 to 6 hours\u003c\/span\u003e\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 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eBasis Recipe Flour \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients :\u003c\/b\u003e\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 Fast H6 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\"\u003e20 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\"\u003e540 gr water according to the requested dough texture \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eDirections:\u003c\/b\u003e\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 in the tank, then, adding the water gradually till the 80% of its total.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li1\"\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=\"li1\"\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=\"li1\"\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=\"li1\"\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=\"li1\"\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=\"li1\"\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 - H6 Pizza flour - Soft Wheat Flour 25kg

Product Description
QAR 117.00
Maximum quantity available reached.

25kg

For round dish pizzas or tray pizza. Short rising time. Fast H6 rising time from 4 to 6 hours

Shelf life: 12 months
Origin: Italian

Suggested recipe:

Suggested recipe:

Basis Recipe Flour 

Ingredients :

  • 1 kg Fast H6 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
  • 20 gr oil
  • 540 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.

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