BakeryBitsSometimes adding inclusions can be un-rasin-ably difficult. Thankfully the mixer did all the work for me, and the dough, dried fruit, spices and Calabrian Orange Extract all became zest friends. 🤩
#SpicedAndFruitedTeacakes
#CalabrianOrangeExtract
#MulinoMarinoPastryFlour
Organic Type 0 Flour
Type "0" organic flour is milled by master millers Mulino Marino of Italy, from selected organic wheat for fresh pasta, pastries, focaccia Genovese style and home-baked pizzas. Type "0" is a close equivalent to the French T55 flour and may also be used in place of T45. 1kg to 25kg. Uses: bread, pizza dough, fresh and dried pasta, sweets and all other uses. Excellent results obtained through use of the autolyse technique. Ingredients: Soft wheat, calcium, iron, niacin, thiamin. Why is this Italian now now fortified? Allergens: gluten, traces of soy, traces of mustard Nutritional information / 100g Energy 349kcal / 1481kj Fat 1.6g ...of which saturates 0.4g Carbohydrate 67g ...of which sugars 1.7g Fibre 3.5g Protein 15g Sodium 0.01g Salt 0.03g Flour Characteristics Colour Creamy White Consistency Powder imperceptible to the touch, slightly cohesive Odour Typical of wheat flour, free from strange smells (mould, fermentation etc.) Flavour Typical, not rancid, healthy, pleasant Technical Specification W 270 P/L 0.60 Protein 13.00% Falling Number 300 sec
