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Blue Line | All-Purpose/Plain Flour Italian Type '0' for Neapolitan Pizza - Natural, Additive-Free, with Germ

Blue Line | All-Purpose/Plain Flour Italian Type '0' for Neapolitan Pizza - Natural, Additive-Free, with Germ

€14.00
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Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ: Ideal for Neapolitan pizza and baking. Completely natural and Italian, free from glyphosate and mycotoxins.

The flour offers optimal elasticity and strength during leavening, ensuring crispy pizzas and homemade bread with a perfect honeycomb structure.

Produced using integrated farming methods, preserving the environment and biodiversity.

Don't miss the opportunity to create culinary masterpieces with a high-quality product.

Purchase now and enjoy the pleasure of working with high-quality flour!

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Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ



Our Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ is an excellent product, ideal for making high-quality pizzas.



Origins and Cultivation



Cultivated in Puglia, this flour benefits from the Bisanzio and Bologna cereal varieties. Our company uses integrated farming methods, an approach that respects the environment, limiting the use of chemicals and favoring biodiversity. This choice allows us to offer a flour free from Mycotoxins and Glyphosate.



The Importance of Non-GMO Cereals in Our Modern Agriculture



Despite technological progress, the modern grains that we cultivate in our fields remain non-GMO, respecting agricultural tradition and preserving the biodiversity of our ecosystem.



Gentle roller milling and without additives



The Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ is obtained through roller milling. The basis of our company philosophy is the decision to fully preserve the living wheat germ, without subtracting it, and to create our flours without the addition of any type of artificial or chemical additives. The integrity of the wheat germ gives our flours considerable nutritional properties, positively influencing the cooking of the product and the ability to absorb liquids. The result is a genuine and healthy product, perfect for a balanced diet.



Expiration



For optimal freshness, consume preferably within 6 months of production.



Liquid Absorption and P/L Ratio



Another distinctive element of our flour is the high absorption of liquids, above 60%. The P/L ratio, between 0.55 and 0.60, indicative of the tenacity and extensibility of the dough, makes our flour ideal for soft and tasty pizzas.



Gastronomic Indications



Soft wheat flour type 0 is a medium strength flour (with a W index of 240), which makes it very versatile in preparing various dishes. This index indicates the amount of water that the flour can absorb and its resistance to processing, making it ideal for baked goods that require moderate elasticity. Here are some gastronomic indications:

  1. Neapolitan Pizza: In line with the disciplinary of Neapolitan pizza, soft wheat flour type 0 is ideal for making direct doughs for Neapolitan pizza, thanks to its elasticity and resistance during leavening. Neapolitan pizza pairs beautifully with traditional ingredients such as San Marzano tomatoes, buffalo mozzarella, fresh basil, and a drizzle of extra virgin olive oil.
  2. Homemade Bread: This flour is perfect for making homemade bread for its ability to develop a well-formed alveolar structure. The elasticity of the gluten contained in the flour allows good leavening and a final consistency of the bread that pairs perfectly with aged cheeses and cured meats.
  3. Pan Pizza: The W of 240 makes this flour suitable for preparing pan pizza, characterized by a thicker and softer crust than Neapolitan pizza. It can be paired with a variety of ingredients, such as mozzarella, tomatoes, olives, and various types of vegetables.
  4. Focaccia: Soft wheat flour type 0 is ideal for focaccia, thanks to its ability to absorb a good amount of water and oil, giving life to a soft and well-leavened dough. Perfect to pair with anchovies, onions, or simply with a drizzle of extra virgin olive oil and salt.
  5. Savory Pies: Soft wheat flour type 0 is an excellent base for savory pies. You can pair the crunchy base of a savory pie with a creamy filling made from cheese and vegetables.
  6. Bundt Cake: Soft wheat flour type 0 is perfect for a soft and well-leavened bundt cake. The bundt cake can be paired with a chocolate glaze or powdered sugar.
  7. Gnocchi: This flour is suitable for making gnocchi, thanks to its consistency that allows obtaining a soft but consistent final product. The gnocchi can be served with a simple tomato sauce or a butter and sage-based dressing.
  8. Fritters and Pancakes: Finally, soft wheat flour type 0 is great for fritters and pancakes, which require a flour with good leavening and absorption properties. You can pair them with sweet syrups, honey, or fresh fruit.
  9. Oil Rolls: Oil rolls require a medium-strength, elastic and resistant dough, perfect for the use of soft wheat flour type 0. These rolls pair well with a variety of ingredients, such as ham, cheese, grilled or oil-packed vegetables.
  10. Fresh Pasta: Soft wheat flour type 0 is suitable for making fresh pasta, such as tagliatelle, pappardelle or fettuccine. This flour, thanks to its moderate strength, allows obtaining pasta that holds up well to cooking. Fresh pasta pairs beautifully with a variety of sauces, from meat-based to vegetable ones.
  11. Ciabatta: This type of bread requires a medium-strength flour like soft wheat flour type 0. Ciabatta has a crispy crust and a soft, honeycombed interior, making it perfect for sandwiches or to accompany soups and stews.
  12. Piadina Romagnola: Soft wheat flour type 0 is often used to prepare piadina romagnola. This typical flatbread pairs perfectly with fresh ingredients like ham, arugula, and squacquerone cheese.
  13. 13.    Scones: Scones are a classic of English pastry. They are perfect for breakfast or brunch, to enjoy with jam and cream.
  14. Bagels: Bagels are round bread with a hole in the center, typical of American Jewish cuisine. They are ideal to fill with various ingredients such as smoked salmon, cream cheese, tomato, and onion.
  15. Hamburger Buns: Soft wheat flour type 0 is ideal for making homemade hamburger buns. They are soft and tasty, perfect for hosting a meat or vegetable burger, with the addition of cheese, lettuce, tomato, and sauces.
  16. Dutch Crunch Bread (Tijgerbrood or Tiger Bread): This bread has a crunchy and particular crust that reminds the skin of a tiger, hence the name. Soft wheat flour type 0 is perfect for this type of bread, which can be consumed either alone or stuffed.
  17. Knäckebröd (Swedish Crispy Bread): This crispy bread is a classic of Scandinavian cuisine. It is ideal to enjoy with cheeses, smoked salmon or hard-boiled eggs.
  18. Fjellbrød (Norwegian Mountain Bread): This dense and nutritious bread is perfect for long hikes. Soft wheat flour type 0 guarantees excellent consistency and good leavening.


Always remember to store the flour in a cool and dry place to maintain all its organoleptic properties.



Leavening Times and Hydration



The Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ has excellent tolerance to fermentation thanks to its properties. Leavening times can vary depending on environmental conditions and the type of yeast used.



Direct Dough



  • At Room Temperature (about 20-22°C). For direct dough with yeast, use about 2-3 grams of fresh yeast for 1kg of flour and a hydration of 60-65%. Let the dough rest for about 2-3 hours.
  • With sourdough, for the same amount of flour, use about 150-200 grams of refreshed sourdough and a hydration of 60-65%. The leavening time will be about 6-8 hours.
  • In the Fridge at 4°C. For direct dough with yeast in the fridge, use 1 gram of fresh yeast for 1kg of flour and a hydration of 60-65%. Leave the dough in the fridge for about 24 hours.



With sourdough, for the same amount of flour, use 100-150 grams of refreshed sourdough and a hydration of 60-65%. Leave the dough in the fridge for 24-48 hours.



Dough with Biga



  • At Room Temperature (about 20-22°C). For the dough with biga, use about 1 gram of fresh yeast for 1kg of flour and a hydration of 45-50% for the biga. Let the biga rest for about 16-20 hours. Then, add the biga to the dough with further hydration of 15-20%. Let the dough rest for about 2-3 hours.
  • In the Fridge at 4°C. For the dough with biga in the fridge, use 0.5 grams of fresh yeast for 1kg of flour and a hydration of 45-50% for the biga. Let the biga rest in the fridge for about 24 hours. Then, add the biga to the dough with further hydration of 15-20%. Let the dough rest in the fridge for another 24 hours.


Remember that these are only general tips. Times and quantities can vary depending on the specific leavening conditions and dough processing.



Yeast Management: Seasonal Adjustments for Perfect Doughs



Proper yeast management is equally important and requires adjustments based on the seasons. During the summer, when temperatures are higher, it is recommended to reduce the amount of yeast to 1 gram per kilo of dough and increase the amount of salt to 25 grams per kilo. Conversely, during the winter, when temperatures are lower, it is recommended to increase the amount of brewer's yeast to 2 grams and decrease the amount of salt to 20 grams per kilo.



Flour Hydration: A Key Element for Perfect Dough



To obtain perfect dough, the correct hydration of the flour is essential. Follow these guidelines for optimal result: incorporate 50% of the total water directly with the flour and gradually add the remaining half. Keep in mind that the water temperature varies according to the seasons: in summer and during hot days, it is advisable to use refrigerated water at 4°C, while in winter and during cold days, tap water is sufficient.



Kneading and Hydration Mode: Influences on the Final Result



The dough is a fundamental element to obtain a quality product. The choice of kneading mode affects the possible hydration and the final result. When kneading by hand, it is important to keep in mind that high hydrations are not easily achievable, so it is recommended not to exceed 60% hydration. In the case of a planetary mixer dough, it is suggested to adopt the same dough hydration as the hand-made dough, being careful not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral kneader, it is possible to push towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It is recommended to start kneading at low speed and gradually increase it until the final dough is reached.



Storage



For optimal storage of the Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ, we recommend a temperature between 20 and 22°C and a relative humidity between 65% and 68%. These conditions positively influence the behavior and yield of the flour during processing. Don't wait any longer! Experience the difference that Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ can make in your culinary preparations.

Add to cart now and start creating culinary masterpieces with our superior quality flour!


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Data sheet

Weight
5 KG
For
Bread
Desserts
Pizza

Specific References

ean13
8056477660614

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