Organic pizza flour

Organic pizza flour
- Pizza flour: it should be this handy
- High gluten content in the flour: makes the dough easy to shape
- Ground in the Hofbräuhaus Kunstmühle
General Information
Thin and crispy
This flour has a high gluten content, making the dough very stretchy without being too elastic. Our pizza flour has a high grip, and its water absorption is correspondingly high. The grain is selected so that the flour contains few enzymes. This makes it possible to store the dough in the fridge for several days. For a thin, crispy pizza, the dough should be left to rest overnight in the fridge (which also helps to develop a subtle sour taste).
Not all flour is the same
In the days when millers were simply millers - without the addition "process technologist in the milling and animal feed industry" - and did not pursue a largely industrialized day job in a mechanized environment, a well-founded and detailed knowledge of milling processes and - in cooperation with the bakers' guild - different baking properties of flours developed over the centuries. The result was specialty flours. Ours come from Hofbräuhaus Kunstmühle (a former "Royal Malt Mill"), the only company still producing flour in Munich. Artificial mill - a term that is over 200 years old - means that grain is processed into flour in a complex technical facility; in those days, the engineering work required for this was: art. The flours in our range differ from conventional goods in many respects; for the baking industry, the focus is on the gluten content because such flour is easier to process.
Tangible difference
Flour with a low type number is referred to as "extraction flour", it contains almost only starch, the germ and the outer layers have been separated out, so it is actually the "very last" (what is left of the grain). In contrast, the difference between artificial flours and conventional flours is "tangible" even for laymen. They have a better grip and therefore absorb water better, which in turn makes the dough looser when baking. Doughs made with this flour have good elasticity and stability, but require a longer dough sheet to achieve this. The grip is mainly due to the so-called diagram, the number and surface of the rollers or the number and covering of the sieves. The first passes produce a high proportion of semolina, whereas in conventional mills the flour is immediately ground very finely. However, the grip of the flour can only be guaranteed by a milling process that produces a lot of semolina. All passages of the mill produce flour, and the combination of these passage flours ultimately determines the type number. While large industrial mills easily grind 1,000 tons of flour per day, the artificial mill only grinds 44 tons - an order of magnitude in which naturally more care can be taken with the grain and the grinding process. All wheat flours are stored for at least fourteen days so that the gluten, i.e. the flour, can stabilize. In this way, the natural oxidative processes are used to preserve the flour. No ascorbic acid is added, so its official shelf life is six months. In principle, however, it can also be used long after the best-before date, although it may then be susceptible to insect infestation. We therefore recommend either using up the opened pack quickly or transferring the flour to a container that is as airtight as possible.
Ingredients and notes:
Sales description:
Organic wheat flour
Ingredients:
Wheat flour from certified organic farming.
Storage and preparation instructions:
Store in a cool, dry place.
Origin / provenance:
Germany
Organic control body:
DE-ÖKO-006
Responsible food company:
J. Blum HB-Kunstmühle GmbH & Co.KG Neuturmstr. 3 80331 Munich Germany
Nutritional labeling
Nutritional values per | 100 g |
Calorific value | 1459 kJ / 348 kcal |
Fat | 0,98 g |
hereof saturated fatty acids | 0,14 g |
Carbohydrates | 72,18 g |
hereof sugar | 0,73 g |
Dietary fibres | 2,75 g |
Protein | 13 g |
Salt | 0,01 g |
Product Information
Article Number 21558
- Pizza flour: it should be this handy
- High gluten content in the flour: makes the dough easy to shape
- Ground in the Hofbräuhaus Kunstmühle
1 kg pack
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