Italian strong Wheat Flour
Our strong flour, ground mainly from modern grains, which undergoes medium sifting so not all the exterior of the grain is removed: the wheat germ is still present in parts and this makes the flour more nutritious.
A tip: how to use it in cooking? Is it suitable for bread?
- For cooking: Ideal for gnocchi as it absorbs well and is our best performer in this respect. Excellent for cakes as it allows the dough to develop with good airflow for a tall, fluffy cake. We recommend mixing it with 30% of a different coarse flour: whole farro, whole rye or whole wheat. This will make your cakes tasty and very fragrant!
- For bread: this is the perfect strong flour for bread making, ideal for mixing with other whole flours to get a rustic country-style loaf. Used alone it works well for focaccia and deep-pan pizzas.
Our tip for leavening is to use a little fresh brewer’s yeast (3–5g per kg of soft flour) but to leave the dough to rest for 12–15h. This will give you a much more workable dough and a loaf with open crumb.
Other useful hints (amount of water, shaping loaves, etc.) for improving your bread can be found on our Blog!
Each grain has its flour; each person has their defect
Product of Italy