Strong Flour/Bread Wheat flour Italian type 1 Strong with wheat germ: A unique culinary experience with superior nutritional features

The Importance of Non-GMO Cereals in Our Modern Agriculture

Despite technological progress, the modern grains we cultivate in our fields remain non-GMO, respecting agricultural tradition and preserving the biodiversity of our ecosystem.

Organoleptic and nutritional characteristics

The Strong Flour/Bread Wheat flour Italian type 1 Strong with wheat germ is a high-quality product offering a unique culinary experience. With its natural aroma and rich, intense flavor, this flour transforms dough and final products into delicious delicacies. Thanks to the presence of live wheat germ, it offers a distinctive and satisfying taste.

Nutritional characteristics

The Strong Flour/Bread Wheat flour Italian type 1 Strong with wheat germ is rich in essential nutrients thanks to its high protein content and the presence of untreated wheat germ, which contributes to a balanced diet.

Roller milling and without additives

The Strong Flour/Bread Wheat flour Italian type 1 is obtained through roller milling. At the base of our company philosophy is the decision to fully preserve the live wheat germ, without removing it, and to create our flours without the addition of any kind of artificial or chemical additives. The integrity of the wheat germ confers significant nutritional properties to our flours, positively influencing the cooking of the product and the capacity to absorb liquids. The result is a genuine and healthy product, perfect for a balanced diet.

Expiry

Consume within 6 months of production for optimal freshness

Gastronomic use of Strong Flour/Bread Wheat flour Italian type 1

Strong Flour/Bread Wheat flour Italian type 1, with a w of 300, is a very versatile product suitable for various uses in the kitchen, especially for the preparation of bakery products. The flour is classified as "Strong" when it has a high w value, which is an index of the strength of the gluten. A flour with a high w is ideal for doughs that need to ferment for a long time, as the strong gluten network can better retain the gas produced during fermentation. The Strong Flour/Bread Wheat flour Italian type 1 is also obtained from a whole body milling that preserves a greater amount of bran and wheat germ, thus giving more flavor and aroma to the dough.

1. Sponge Cake: This flour is ideal for sponge cake thanks to its high capacity to absorb liquids, which allows obtaining a spongy and soft mass.
2. Bread: The high w makes it perfect for bread making, especially for recipes that require long fermentation. The high strength of the gluten allows to effectively retain the gas produced during fermentation, resulting in well-leavened bread with a rustic appearance.
3. Puff Pastry and Millefeuille: The high w allows good layering of the dough, making this flour perfect for making puff pastry and millefeuille.
4. Plum Cake: For the realization of a plum cake, the Strong Flour/Bread Wheat flour Italian type 1 is ideal as it helps to give a compact but at the same time soft structure to the cake.
5. Contemporary Pizza: Its ability to withstand long fermentation makes it perfect for the preparation of contemporary pizzas, where a crunchy crust and pronounced honeycombing are sought.
6. In mixing with other flours: This flour can be used in combination with other flours to enrich the flavor and aroma of dough, thanks to the greater presence of bran and germ.
7. Scones: Scones are a typical dessert from the United Kingdom, ideal for breakfast or afternoon tea. The Strong Flour/Bread Wheat flour Italian type 1 is perfect for this preparation, as it allows obtaining a consistent but at the same time soft dough.
8. Yorkshire Pudding: This typical British side dish requires a flour capable of absorbing liquids well and giving structure to the finished product. The Strong Flour/Bread Wheat flour Italian type 1 is perfect in this sense.
9. Pasties: These typical salty turnovers require a sturdy and resilient dough. The Strong Flour/Bread Wheat flour Italian type 1 is ideal for this type of preparations.
10. Crumpets: These soft pancakes require a flour that can retain the gas produced during fermentation, and the Strong Flour/Bread Wheat flour Italian type 1 lends itself very well to this purpose.
11. Hot cross buns: These sweet buns, typical of the Easter period, require a medium-high strength flour to support the additional ingredients like dried fruit and spices.
12. Cornish pasty: This typical Cornish pasty requires a resistant and malleable dough, qualities provided by the Strong Flour/Bread Wheat flour Italian type
13. Steak and kidney pie: This typical meat pie requires a resistant dough that can maintain its shape during cooking, and this is where the gluten strength of this flour comes into play.
14. Shortbread: These cookies, typical of Scotland, require a flour that can give a crumbly structure to the finished product. The Strong Flour/Bread Wheat flour Italian type 1 is ideal for achieving this result.
15. American white bread: American white bread requires a medium-high strength flour to maintain its structure and volume. This flour is ideal for obtaining a crunchy crust and a soft interior.
16. Bagels: Bagels need a flour with a good gluten structure to obtain their characteristic chewy consistency. The Strong Flour/Bread Wheat flour Italian type 1 is perfect for this preparation.
17. Doughnuts: This flour is ideal for the preparation of doughnuts thanks to its high capacity to absorb liquids, resulting in less greasy and crispier frying.
18. Pancakes: This medium-high strength flour allows you to get well-risen and soft pancakes, thanks to the ability of the gluten to retain the gas produced during cooking.
19. Cornbread: Although cornbread contains a good percentage of cornmeal, the addition of Strong Flour/Bread Wheat flour Italian type 1 helps to give structure and consistency to this typical bread from the Southern United States.
20. Biscuits: Biscuits, very similar to our rolls, require a medium-high strength flour to obtain a soft and crumbly consistency. This flour is perfect for this preparation.
21. Pumpkin Pie: The crust for pumpkin pie, typical of the Thanksgiving period, requires a resistant flour that can support the moist filling. The Strong Flour/Bread Wheat flour Italian type 1 is ideal for this preparation.
22. Apple Pie: Similarly, to pumpkin pie, for apple pie a flour is needed that can withstand a moist filling and maintain its shape during cooking.
23. Challah (Jewish bread): This Jewish bread, very common in the United States, requires a flour with a high protein content to obtain its soft but compact structure.
24. Cinnamon rolls: These leavened sweets require a medium-high strength flour to support the fermentation and cooking, and the Strong Flour/Bread Wheat flour Italian type 1 is perfect for this.

In general, this flour is suitable for recipes that require a rustic and genuine flavor, thanks to its origin from whole body milling.

Recommended fermentation times for direct dough and biga

Fermentation times for direct dough and biga, both at room temperature and in the fridge at 4 degrees, specifying the amounts of yeast (both sourdough and brewer's) and hydration:

Direct dough with brewer's yeast:

• Amount of brewer's yeast: It is recommended to use about 2-3 grams of fresh brewer's yeast for every 100 grams of flour.
• Hydration: The recommended hydration is 65-70%, but it can vary depending on the specific recipe.
• Fermentation time at room temperature: About 2-3 hours, or until the dough volume doubles. Keep in mind that fermentation times can vary depending on the room temperature and the amount of yeast used.
• Fermentation time in the refrigerator (4 degrees): You can leave the dough covered in the refrigerator for about 12-24 hours, or until the volume doubles. The cold slows down the fermentation, allowing a slower process and a more developed flavor.

Direct dough with sourdough:

• Amount of sourdough: It is recommended to use about 15-20% of sourdough compared to the weight of the flour. For example, if you use 500 grams of flour, you can use about 75-100 grams of active sourdough.
• Hydration: The recommended hydration depends on the type of sourdough you use and the specific recipe, but it usually revolves around 60-70%.
• Fermentation time at room temperature: It depends on the strength of your sourdough and room temperature, but it usually takes about 4-6 hours, or until the dough volume doubles.
• Fermentation time in the refrigerator (4 degrees): You can leave the dough covered in the refrigerator for about 12-24 hours, or even up to 48 hours, for a slower fermentation and a more complex flavor.

Biga with brewer's yeast:

• Amount of brewer's yeast: It is recommended to use about 10-15% of the total weight of the flour in fresh brewer's yeast.
• Hydration: The hydration of the biga depends on the specific recipe, but it usually revolves around 50-60%.
• Fermentation time at room temperature: The biga requires about 12-16 hours of fermentation at room temperature, or until the volume doubles. This can vary depending on the amount of yeast used and the room temperature.
• Fermentation time in the refrigerator (4 degrees): You can leave the biga covered in the refrigerator for about 24-48 hours, for a slower fermentation and a more developed flavor.

Remember that fermentation times can vary based on different factors such as room temperature, yeast strength, and the specific recipe. It is important to monitor the dough during fermentation to determine when it is ready for the next stage of processing.

Yeast Management: Seasonal Adaptations for Perfect Doughs

The proper management of yeast is equally important and requires adaptations based on the seasons. During the summer, when temperatures are higher, it is recommended to reduce the amount of yeast to 1 gram per kilo of dough and increase the amount of salt to 25 grams per kilo. 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 kilo.

Flour Hydration: A Key Element for Perfect Dough

To obtain perfect dough, the correct hydration of the flour is fundamental. 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 temperature of the water 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 method and hydration: influences on the final result

Kneading is a fundamental element to obtain a quality product. The choice of the kneading method affects 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 recommended not to exceed 60% hydration. In the case of dough with a planetary mixer, it is suggested to adopt the same hydration as the dough made by hand, being careful not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral mixer, it is possible to push towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It is recommended to start the kneading at low speed and gradually increase it until the final dough is reached.

Cooking method

The Strong Flour/Bread Wheat flour Italian type 1 with wheat germ adapts to different cooking methods. It can be used in an electric oven, a wood-fired oven, and a gas oven. It is also suitable for frying and can be boiled in water or steamed. A gentle cooking is recommended, at moderate temperatures, to ensure a perfect drying and a uniform and golden coloring of the finished products.

Main characteristics:

• Grown in Puglia with integrated farming methods
• Devoid of Mycotoxins and Glyphosate
• Rich and intense aroma and flavor
• High protein content and presence of wheat germ
• Suitable for pizza, bread, oil buns, puff pastry and egg pasta
• Versatile for leavened doughs with direct and indirect method
• Supports different cooking methods
• Excellent preservation at room temperature and in the freezer

Order the Strong Flour/Bread Wheat flour Italian type 1 with wheat germ and discover the pleasure of creating culinary delights with high-quality and authentic tasting ingredients.