Antica 2.000

Antica 2000 is a soft wheat flour type 0 made from an evolutionary blend of about 2,000 ancient soft wheat varieties, the result of the work of Prof. Salvatore Ceccarelli. It has low strength (W 160–190), retains the live wheat germ and is grown in Puglia with voluntary integrated farming, without glyphosate or pesticides.

It is a population of about 2,000 ancient soft wheat varieties developed by Prof. Salvatore Ceccarelli. Grown in the field as a single blend, it evolves naturally year after year, adapting to climate and territory, ensuring genetic biodiversity and a complex aromatic profile.

The W value indicates the strength of the flour, i.e. its ability to support the dough during fermentation. W 160–190 is low strength: the dough is soft, extensible and should be worked with the direct method and short fermentations (2–4 hours). It is not designed for long maturations or pre-ferments.

For "ancient" homemade bread, rustic loaves, short-fermentation focaccia, biscuits, tarts, rustic shortcrust, breadsticks, taralli, traditional sweets, fresh pasta and crespelle. Perfect for anyone seeking the authentic flavour of ancient wheats in everyday preparations.

It is not its vocation: the low strength and the gluten network of ancient wheats do not support the fermentations typical of Neapolitan pizza. It gives an excellent result, instead, on pan pizza with direct dough and short fermentations.

The recommended absorption is 55–60%. It is a flour that should be hydrated slowly, adding the water gradually. For more intense aromas, a short autolysis of 20–30 minutes before completing the dough is recommended.

Short fermentations of 2–4 hours at room temperature are recommended. The low strength does not allow long maturations: it is at its best with the direct method and short times.

No: the low strength and the natural weakness of the gluten network of ancient wheats do not withstand pre-ferments or maturations beyond 24 hours. Direct method only.

Yes, in the final doughs with short fermentations. For refreshing sourdough, however, a higher-strength flour such as Forte 320 or Suprema 410 is preferable.

Antica 2000 is born from an evolutionary blend of about 2,000 varieties — not from a single ancient cultivar — grown directly in Puglia by Agricola Piano and milled keeping the live wheat germ. No additives, no improvers: just wheat and milling.

It contains oils, vitamins, enzymes and minerals that remain naturally present in the flour. It gives intense aroma, superior digestibility and a more active natural fermentation, without the need to add external 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.

1 kg bag (code 397 — EAN 8056477661093), 5 kg bag (code 398 — EAN 8056477661109) and 25 kg professional bag (code 400 — EAN 8056477661116).