Versatile 240

Versatile 240 is a medium-strength soft wheat flour type 0, with W around 240. It is designed for direct doughs and medium-length fermentations, ideal for anyone looking for a balanced flour for pizza, bread, focaccia, soft rolls, baked sweets and fresh pasta.

The W value indicates the strength of the flour, i.e. its ability to support the dough during fermentation. A W240 flour is a medium-strength flour: structured enough to handle a few hours of fermentation, but not so strong as to require long maturations or complex techniques.

Versatile 240 is recommended for pizza, homemade bread, focaccia, soft rolls, brioche, baked sweets, fresh pasta, taralli and medium-hydration sweet or savoury preparations. It is a multipurpose flour for anyone who wants one reliable product for everyday baking.

Yes, its technical characteristics are in line with those required for Neapolitan pizza STG: type 0 flour, medium strength, good workability and adequate protein content. It does not mean the flour is "STG certified", but that it is suited to this type of dough.

Yes. Versatile 240 is also suited to homemade bread, loaves, focaccia and medium-hydration pan pizzas. Its medium strength delivers elastic, workable and well-developed doughs, without needing overly strong flours.

Versatile 240 has a recommended absorption of 58–60%. It is therefore an easy flour to manage even for those who do not work with very hydrated doughs or advanced techniques. For a better result, add the water gradually during mixing.

Versatile 240 works well with fermentations of 4–6 hours at room temperature or up to 24 hours in the fridge. Times may vary depending on temperature, amount of yeast and type of preparation.

No, it is not the best flour for biga, poolish or very long maturations beyond 24 hours. Being a medium-strength flour, it is at its best with the direct method and medium-length fermentations. For pre-ferments or long maturations it is better to choose stronger flours, such as Forte 320 or Suprema 410.

Yes, it can be used with sourdough in the final doughs, especially when intermediate-length fermentations are wanted. It is not, however, the ideal flour for refreshing sourdough, where a higher-strength flour is preferable.

The main difference is in how the flour is born: Italian wheat grown in Puglia by Agricola Piano, a short supply chain, live wheat germ kept in the flour and the absence of added additives, enzymes or improvers. It is not an anonymous blend designed only to standardise the result, but a flour that brings more aroma, flavour and identity to the finished product.

No. Versatile 240 contains no additives, added enzymes, emulsifiers or improvers. Its performance depends on the quality of the wheat, the natural presence of live wheat germ and correct use in the dough.

Yes. Versatile 240 can also be used in a home oven for pan pizza, bread and focaccia. It is advisable to work with balanced hydrations, around 58–60%, and to bake at high temperature, depending on the type of product you want.

The wheat germ is the most precious part of the grain: it naturally contains oils, vitamins, minerals, enzymes and nutrients. In èViva flours it stays in the flour, without being removed during processing. This gives doughs more aroma, more flavour and greater aromatic richness, and aids fermentation and softness retention. It is not an additive or an added improver: it is a natural part of the wheat we choose to keep.