{"id":2428,"date":"2019-02-19T14:45:25","date_gmt":"2019-02-19T14:45:25","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=2428"},"modified":"2022-01-10T08:19:55","modified_gmt":"2022-01-10T08:19:55","slug":"farina","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/it\/farina\/","title":{"rendered":"Farina"},"content":{"rendered":"<h2><strong>Farina per pane<\/strong><\/h2>\r\nLa farina per il pane \u00e8 fatta da grani ad alto contenuto proteico e bassa umidit\u00e0. Questo tipo di farina \u00e8 necessario quando si fa un impasto con il lievito. Durante il processo di lavorazione, la maglia proteica (glutine) si sviluppa rendendo gli impasti elastici ed estensibili. Durante il processo di lievitazione, i gas prodotti dal lievito vengono intrappolati dall&#8217;impasto elastico permettendo la lievitazione. La farina per pane pu\u00f2 essere usata in ricette come torte e biscotti, anche se la consistenza sar\u00e0 pi\u00f9 dura di quanto si vorrebbe.\r\n\r\nPer macinare i vostri grani per la farina di pane integrale, usate un grano &#8220;duro&#8221;, poich\u00e9 questo tipo di grano sar\u00e0 pi\u00f9 ricco di proteine. Anche i grani antichi come il farro e il kamut hanno abbastanza proteine per fare un impasto con il lievito.\r\n<h2><strong>Farina per tutti gli usi o farina AP<\/strong><\/h2>\r\nLa farina AP \u00e8 fatti da farina di grano, ma tende ad avere una quantit\u00e0 simile di proteine e umidit\u00e0. Questa farina pu\u00f2 essere usata quando si realizza un impasto con il lievito, ma l&#8217;impasto potrebbe non lievitare come si vorrebbe. Questa farina pu\u00f2 anche essere usata in ricette come torte o biscotti e dar\u00e0 un risultato leggermente migliore della farina per pane. La farina AP \u00e8 perfetta per muffin o pane veloce.\r\n\r\nPer macinare i propri grani per la farina AP integrale, si pu\u00f2 usare il grano &#8220;duro&#8221; (per gli impasti lievitati) o il grano &#8220;tenero&#8221; (per i pani veloci). Anche i grani antichi come il farro e il kamut sono buone farine AP grazie al loro contenuto di umidit\u00e0 leggermente pi\u00f9 alto.\r\n<h2>Farina per dolci<\/h2>\r\nLa farina per pasticceria di solito \u00e8 fatta di grani ad alta umidit\u00e0 e a basso contenuto proteico. A causa della minore quantit\u00e0 di proteine (glutine), questa farina \u00e8 una scelta eccellente quando si preparano torte, biscotti e pasticcini se si desidera una consistenza friabile..\r\n\r\nPer macinare i propri grani per la farina per pasticceria, il grano &#8220;tenero&#8221; \u00e8 ideale, cos\u00ec come alcuni grani come la segale, l&#8217;orzo o il farro.","protected":false},"excerpt":{"rendered":"<p>Ci sono molti tipi diversi di farina, alcuni adatti alla cottura del pane, altri per torte e biscotti. Qui trovi alcune nozioni di base sulla farina. Scegli la tua farina con cura, provala e sperimenta la differenza.<\/p>\n","protected":false},"author":9,"featured_media":2429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[181,185],"class_list":["post-2428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert","knowledge_bank_type-impasto","knowledge_bank_type-scopri-di-piu"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Farina - Ankarsrum Italy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ankarsrum.com\/it\/farina\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Farina\" \/>\n<meta property=\"og:description\" content=\"Ci sono molti tipi diversi di farina, alcuni adatti alla cottura del pane, altri per torte e biscotti. 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