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Red Line soft wheat flour type "0" with live wheat germ, grown in Puglia using sustainable and non-GMO methods, is a natural, healthy, and high-quality product.
With a protein content of 13%, a W factor greater than 300, and a water absorption rate above 65%, it is suitable for multiple applications in the kitchen, from pizza to puff pastry.
It preserves all the nutritional properties thanks to the cylinder milling technology and the non-removal of the wheat germ. It is adaptable to various bread-making and cooking methods, offering superior quality results.
Discover the Red Line soft wheat flour type "0" with live wheat germ now and purchase it in the format that best suits your needs!
Discover our Red Line soft wheat flour type "0" with live wheat germ, ideal for making pizza, bread and puff pastry. Our wheat is grown in Puglia using integrated farming methods (sustainable agriculture), this variety of wheat is free from Glyphosate and pesticides, ensuring a healthy and high-quality product.
Despite technological progress, the modern grains that we cultivate in our fields remain non-GMO, respecting farming traditions and preserving the biodiversity of our ecosystem.
This fine flour is distinguished by its remarkable technical characteristics. Its protein composition is extraordinarily high, exceeding 13%, giving baked products a unique and tasty consistency. The W factor, an index of gluten strength, exceeds 300, denoting high resistance and endurance, making it the perfect ingredient for a variety of baking recipes. The ratio between the elastic and extensible consistency of gluten (P/L) varies between 0.60 and 0.66, suggesting a perfect balance between these two qualities. Finally, the flour boasts a water absorption above 65%, ensuring perfect hydration during processing.
The cylinder milling technology used preserves all the nutritional characteristics of the grain, maintaining its nutritional value. The wheat germ is not removed during the milling process, which contributes to providing additional nutritional benefits and authentic flavor to your doughs.
The liquid absorption of this flour is high, exceeding 65%. It is recommended to hydrate it gradually, adding 50% of the water initially and the rest gradually and as needed.
The soft wheat flour type 0 red line with a W greater than 300 and proteins greater than 13% is a very versatile product, offering a wide range of possibilities in the kitchen, especially in the Italian tradition. This flour is rich in gluten, a mix of proteins that provides elasticity and extensibility to the dough, essential for baked products that require a robust structure and good leavening.
Here is a list of possible uses for this flour:
In general, the red line soft wheat flour type 0 with a W greater than 300 and proteins greater than 13% is a valuable ally in the kitchen, thanks to its versatility, its resistance in long processing and its ability to hold highly hydrated doughs.
Red Line soft wheat flour type "0" with live wheat germ is suitable for different types of dough and processing, both with the direct and indirect method. You can use it with yeast or sourdough, always obtaining superior quality results. Thanks to the variety, quality, and presence of fibers, enzymes, and minerals naturally present in the wheat grain, this flour adapts to any type of production process.
You can bake your products using an electric oven, a wood oven, or a gas oven. In addition, you can also fry, boil in water or steam cook. Gentle cooking at not too high temperatures is recommended to ensure perfect drying of the product to the center and a uniform and golden color.
Direct Method: The direct method requires all ingredients to be mixed together at once. Here is a general guide to leavening times and yeast and salt proportions to use:
Method with Biga: The biga is a pre-dough that is prepared in advance and requires very long leavening, improving the structure of the bread and its flavor. Here are the recommended proportions and leavening times:
Remember, these are general guidelines. The exact proportions and times can vary depending on the specific environmental conditions (such as temperature and humidity), the ingredients used and the specific baking techniques.
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 kilogram of dough and increase the amount of salt to 25 grams per kilogram. Conversely, during 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 kilogram.
To obtain a perfect dough, the correct hydration of the flour is essential. Follow these guidelines for an 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 depending on the seasons: in summer and on hot days, it is advisable to use refrigerated water at 4°C, while in winter and on cold days, tap water is sufficient.
The dough is a fundamental element to obtain a quality product. The choice of kneading method influences the possible hydration and the final result. When kneading by hand, it is important to bear in mind that high hydrations are not easily achievable, so it is advisable not to exceed 60% hydration. In the case of a dough with a planetary mixer, it is suggested to adopt the same dough hydration as hand-made dough, being careful not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral kneading machine, you can push towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It is advisable to start kneading at low speed and gradually increase it until reaching the final dough.
The shelf life of the finished product is excellent and extended over time, both at room temperature and in the fridge. The presence of the wheat germ and a greater presence of fibers allow the product to stay fresh longer, maintaining its organoleptic characteristics intact.
Discover the quality and authentic taste of our soft wheat flour type "0" with live wheat germ Red Line. Choose the format that best suits your needs: available in 1 kg, 5 kg, and 25 kg packs.
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