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FAMIGLIA10
FAMIGLIA10
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Discover our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ, produced from the wheat variety named Bramante, cultivated in Puglia following integrated farming methods.
This completely Italian product offers a significant nutritional contribution, retaining intact organoleptic characteristics thanks to a grinding method that preserves the wheat germ. Perfect for a variety of preparations, from sponge cake to breadsticks, our flour allows for high-quality end products.
Moreover, thanks to the wheat germ and a higher amount of fiber, your products will retain freshness for an extended period.
Don't wait, purchase our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ now and bring the authenticity and quality of Italian wheat to your table.
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Our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ is the result of careful selection of the variety, which in this case is called Bramante, cultivated in Puglia following integrated farming methods. This flour is specifically adapted for the production of biscuits and shortbread, guaranteeing excellent and high-quality final results.
Our flour undergoes cylinder grinding, which preserves the wheat germ and we do not add any type of additive. This allows us to maintain all the nutritional characteristics of the wheat intact, as it is not subjected to heating during the grinding process. The flour has a protein content varying from 9.5% to 10.5% and mineral salts up to 0.90%, offering a significant nutritional contribution.
This flour, thanks to its low protein and gluten content, is perfect for a variety of sweet and savory preparations. Here are some suggestions for gastronomic pairings:
Our flour is suitable for leavened doughs with a direct method, using both brewer's yeast and sourdough. Thanks to the presence of fibers, enzymes, and mineral salts naturally present in the wheat grain, the flour adapts to any type of production process.
Leavening times can vary based on room temperature, the type of yeast used, the presence of salt, and the hydration of the dough. Here are some general indications:
However, it is important to note that leavening times can vary depending on the specific factors of the recipe and personal preferences. It is advisable to follow the recipe instructions carefully and do tests to find the optimal leavening time for your dough.
The correct management of yeast 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 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 kilogram.
To get a perfect dough, correct hydration of the flour is fundamental. 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 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's important to note that high hydrations are not easily achievable, so it's recommended not to exceed 60% hydration. In the case of a planetary mixer, it's suggested to adopt the same hydration as hand-kneaded dough, being careful not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral mixer, it's possible to push towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It's recommended to start kneading at low speed and gradually increase it until reaching the final dough.
The flour is suitable for use in the electric oven, the wood oven, and the gas oven. Also, it lends itself well to frying and cooking in water or steam. A gentle cooking at moderate and slow temperatures is recommended to ensure a perfect drying of the product to the center and a uniform golden coloring.
The finished product obtained with our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ has excellent shelf life over time, both at room temperature and in the freezer (in the case of pre-cooked and frozen products). The presence of wheat germ and a higher number of fibers slow down the firming and allow the product to stay fresh for a longer period.
We offer our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ in different packages: 1 kg, 5 kg, and 25 kg, to adapt to the different needs of our customers.
Choose our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ to obtain irresistible and high-quality products.
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