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Red Line | All-Purpose/Plain Flour Type '0' for Contemporary Pizza - Strong, Additive-Free, with Germ, High Hydration

Red Line | All-Purpose/Plain Flour Type '0' for Contemporary Pizza - Strong, Additive-Free, with Germ, High Hydration

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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!

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Red Line Soft Wheat Flour Type "0" with Live Wheat Germ



Ideal for Pizza, Bread and Puff Pastry



Nutritional Characteristics and Cultivation Method



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.


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 farming traditions and preserving the biodiversity of our ecosystem.



Detailed Specifications of the Soft Wheat Flour Type '0' with Live Wheat Germ



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.



Cylinder Milling: Technology for Preserving Nutritional Properties



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.



Guide to Proper Hydration of the Red Line Soft Wheat Flour Type '0'



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.



Versatile Uses of the Red Line Soft Wheat Flour Type '0' in Bread-making Preparations



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:

  1. Contemporary Pizza: Pizza requires a flour with a high protein content and a strong gluten network to withstand leavening and maintain its shape during cooking. The 0 soft wheat flour with W>300 and proteins>13% is ideal for contemporary pizza, especially when long leavening times are required (48/72 hours). This flour allows for a highly hydrated dough and a final product that is light, soft, and crispy.
  2. Artisan Bread: This flour is suitable for the production of long leavening breads, thanks to its ability to maintain shape and structure during leavening and baking.
  3. Brioches and Croissants: These products require a flour with a high protein content to maintain the laminated structure. The presence of a high protein content allows for an elastic and extensible dough, ideal for creating the typical layers of a croissant.
  4. Homemade Pasta: Soft wheat flour type 0 provides the necessary elasticity to obtain a malleable pasta that is resistant to cooking, such as tagliatelle, lasagne or ravioli.
  5. Focaccia: This product requires a flour suitable for high hydration doughs and long maturation, like this flour, to obtain a crispy crust and a soft crumb.
  6. Cakes and baked goods: This flour can be used for the preparation of desserts that require a solid structure such as cakes, muffins, naturally leavened sweets like panettone and pandoro.
  7. Gnocchi: The soft wheat flour type 0 is perfect for the preparation of gnocchi, as it gives them the right consistency and softness.
  8. Fried products: This flour can be used for fried products like fritters, zeppole or bomboloni, as it gives them the right consistency and a crispy surface.
  9. Products with leavened dough: Torta di rose, krapfen, are all products that require a dough that leavens for a long time and therefore benefit from a flour with a high protein content and good baking strength.
  10. Babà: The soft wheat flour type '0' allows you to obtain a soft and light structure, fundamental for the success of a perfect babà.
  11. Baked sweets: Its high absorption allows it to accommodate a good amount of fats and liquids, making the flour perfect for making soft and rich desserts.
  12. Yorkshire Pudding: A classic English dish that requires a strong flour to support the structure during cooking. This flour is ideal for this preparation.
  13. Bagels: These classic American rolls require a flour with high protein content and strong gluten structure to maintain their shape and consistency. This flour is ideal for this purpose.
  14. American Pizza: American style pizza, particularly New York style, requires a flour with a high protein content to create a thin but resistant crust. The soft wheat flour type 0 with a W greater than 300 and proteins greater than 13% is perfect for this.
  15. Kanelbullar (Swedish cinnamon rolls): These rolls require a flour with a good protein content to support the structure and filling. This flour is ideal for this preparation.
  16. Knäckebröd (Swedish crispbread): Although traditionally made with rye flour, you can also use soft wheat flour type 0 to make a version of this bread, creating a final product with a crisp and robust consistency.


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.



Versatility of Soft Wheat Flour Type '0' with Live Wheat Germ in Different Bread-making Techniques



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.



Tips for Optimal Cooking of Products with Soft Wheat Flour Type '0' red line



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.



Guide to Leavening and Yeast and Salt Proportions for the Red Line Soft Wheat Flour Type '0'



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:

  • Yeast: The amount of yeast to use can vary depending on the temperature and leavening times, but a good rule of thumb is to use about 1-2% fresh yeast or 0.5-1% dry yeast relative to the weight of the flour.
  • Salt: Generally, the amount of salt used is around 1.5-2% relative to the weight of the flour.
  • Leavening Times: After kneading, let the dough rest at room temperature for about 2-3 hours. Then, put the dough in the fridge for slow leavening, which can last from 12 to 24 hours.


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:

  • Preparing the Biga: Use about 50% of the total flour, a very low amount of yeast (about 0.1% relative to the weight of the flour) and water in a quantity equal to the weight of the flour. Mix the ingredients and let them leaven at room temperature for about 12-16 hours.
  • Final Dough: Add the rest of the flour, water, salt (1.5-2% relative to the total weight of the flour) and a bit of yeast if necessary (0.1-0.2% relative to the weight of the flour). Let the dough leaven for 1-2 hours at room temperature, then proceed with shaping and baking.


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.



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 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.



The Hydration of Flour: A Key Element for a Perfect Dough



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.


Kneading Method and Hydration: Influences on the Final Result



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.



Excellent and Prolonged Shelf Life of Products Made with Soft Wheat Flour Type '0' red line



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.



Choose the Format of Soft Wheat Flour Type '0' with Live Wheat Germ Red Line Most Suitable for You



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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Data sheet

Weight
1 KG
For
Bread
Croissant
Desserts
Pasta
Pizza

Specific References

ean13
8056477660416

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