Puglia · Dal 1966
Dolce 190
Low-strength Type 0 (W 160–190) special for biscuits and shortcrust: sweet, soft, with live wheat germ for crumbly and fragrant doughs.
Dolce 190 is made from Bramante soft wheat, a traditional non-GMO Italian variety grown in the heart of Puglia with voluntary integrated farming: no pesticides, no glyphosate.
- W 160–190 — Low strength, perfect for pastry, shortcrust and crumbly biscuits.
- P/L max 0.50 — Extensible and easy to work by hand.
- Live wheat germ — Sweet aroma, soft crumb, complete nutrition.
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- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Dolce 190 enhances the most varied preparations, in the kitchen and at the table.
From field to mill
100% Apulian supply chain, integrated and traceable
All èViva flours come from our wheats grown in the heart of Puglia, in Apricena (FG), through voluntary integrated farming practices: no glyphosate, no synthetic pesticides, no GMOs (EC Reg. 1829/2003 and 1830/2003).
Every batch is traced from field to bag: from seed to harvest, from refrigerated silo storage to milling, up to packaging in our Apricena facility. A short, controlled and verifiable supply chain that ensures the purity and varietal identity of every lot.
Technical data
Specifications
How to use it
Practical tips for use
Dolce 190 is the reference flour for dry pastry and short-proof sweets. The direct method ensures ideal crumbliness and softness; for a more intense aromatic profile you can allow a short optional autolyse of 20–30 minutes.
Recommended guidelines
In summer, 1 g of brewer's yeast per kg of dough with salt at 22–25 g/kg; in winter, 2 g/kg with salt at 18–20 g/kg. Indirect methods (biga, poolish) are not recommended: the flour does not have adequate strength for long fermentations.
100 g
Nutritional values
Controls
Food safety
Every èViva flour is produced under rigorous controls on raw material and process, with full supply-chain traceability.
Warnings
Allergens
Contains gluten. May contain traces of soy, molluscs and mustard as contaminants.
Available formats
Frequently asked questions
FAQ — Dolce 190
What kind of flour is Dolce 190?
Dolce 190 is a low-strength soft wheat flour type 0 (W 160–190) made from the Italian Bramante wheat, non-GMO, grown in Puglia with voluntary integrated farming. It is designed for pastry: biscuits, shortcrust, soft cakes and short-maturation sweet leavened products.
What does W 160–190 flour mean?
W indicates the strength of the flour, i.e. its ability to support doughs during fermentation. W 160–190 is a low strength: the dough is soft, extensible and crumbly, perfect for shortcrust, biscuits, cakes and short-maturation brioche. It is not designed for pizza or long-fermentation bread.
What is Dolce 190 recommended for?
For classic pastry: tarts, biscuits, sweet and savoury shortcrust, pâte brisée, bundt cakes, plumcakes, muffins, sponge cake, breakfast bakes, choux pastry and small pastries. Also excellent for light crackers and crumbly breadsticks.
Can I use Dolce 190 for pizza or bread?
It is not its primary use: the medium-low strength does not support long fermentations or high hydration. For pizza and bread we recommend Versatile 240, Forte 320 or Mediterranea. Dolce 190 is designed for pastry.
How much water does Dolce 190 absorb?
The recommended absorption is 55–60%. It is a flour created for sweet doughs at medium-low hydration, where a crumbly or soft structure is needed rather than an open crumb.
How long should a Dolce 190 dough proof?
For short-maturation sweet leavened products, 2–4 hours at room temperature are enough. In shortcrust and biscuits fermentation is marginal: what matters most is a rest in the fridge to stabilise the dough before baking.
Is it suitable for biga, poolish or long maturations?
No. The low strength and the P/L max 0.50 do not withstand pre-ferments or prolonged maturations. Direct method only, with the short times typical of pastry.
Can I use it with sourdough?
Yes, for short-maturation sweet leavened products such as light brioche bread or breakfast bakes. For refreshing sourdough, however, a higher-strength flour such as Forte 320 or Suprema 410 is preferable.
Which wheat is it made from?
Exclusively from the Bramante soft wheat, a traditional non-GMO Italian variety, grown in Puglia with voluntary integrated farming, without glyphosate or synthetic pesticides. Slow milling preserves the live wheat germ.
What is the difference between Dolce 190 and a supermarket 00 flour?
Dolce 190 comes from a single traceable Italian wheat, grown without glyphosate, and keeps the live wheat germ. It is not an anonymous blend designed to standardise the result: it brings wheat aroma, flavour and greater aromatic richness to sweets, without additives or improvers.
Why is live wheat germ important in pastry?
The germ contains noble oils, enzymes and natural aromatic substances that give sweets more aroma, flavour and a softer texture. It also helps keep the freshness of the finished product longer, without the need for added preservatives.
Does Dolce 190 contain additives or improvers?
No. It contains no additives, added enzymes, emulsifiers or improvers. It is a 100% natural flour, non-GMO and suitable for a vegan diet.
In which formats is it available?
1 kg bag (code 402), 5 kg bag (code 403 — EAN 8056477660188) and 25 kg professional bag (code 405 — EAN 8056477660195).
Verified reviews
What our customers say
I bought the flours both for pizza and bread and for biscuits and I appreciated their aroma and yield. They work well and you get high-quality products. They certainly aren't cheap but the price matches the guaranteed quality.
Flour of the greatest quality. Working it by hand you can feel the difference with commercial flours. The flavour, especially paired with sourdough, is thrilling and distinctive.
Very workable flour and it gives an incredible taste and aroma!
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Low-strength type 0 (W 160–190) special for biscuits and shortcrust: sweet, soft, with live wheat germ for crumbly,...