Profumata 290

Profumata 290 is a medium-high-strength soft wheat flour type 1, with W 270–290 and protein min 13%. It is made from the Italian wheats Bologna and Rebelde grown in Puglia with voluntary integrated farming. It keeps noble bran and live wheat germ, and is the only type 1 in the èViva line suited to biga, poolish and maturations up to 72 h.

Type 1 is a soft wheat flour with a maximum ash content of 0.80% d.m. (D.P.R. 187/2001): halfway between type 0 and type 2. It keeps a significant share of noble bran and — in the èViva line — the whole wheat germ, for rustic aromas and superior digestibility.

It is a medium-high strength: the flour handles pre-ferments (biga, poolish), cold fermentations up to 72 hours and hydrations from 63% up to 68%. Suited to contemporary pizza and long-maturation bread, even in a type 1 version.

High-hydration contemporary pizza, pizza in pala and pan pizza with long maturation, rustic focaccia, long-fermentation bread, loaves and large round loaves, pan brioche, leavened baked sweets and fresh cut or filled pasta.

Yes: with W 270–290 and protein min 13% it meets the strength specifications required by the AVPN standard for contemporary Neapolitan pizza. The presence of noble bran and germ gives a more amber colour and more intense aromas than a refined type 0 of equal strength.

Yes, it is particularly suited to long-fermentation bread with biga or sourdough and to high-hydration focaccia. The gluten structure supports prolonged maturations well, even in the type 1 format.

Between 63% and 68% of its weight. It is advisable to add the water in two stages and — in the most intense hydrations — to use a short autolysis to help the bran absorb the water correctly.

It supports fermentations up to 72 hours in the fridge at 4–6 °C. At room temperature 6–12 hours are advisable, adapting the yeast to the season.

Yes, it is the èViva type 1 designed precisely for indirect methods: biga, poolish, autolysis and sourdough in the final doughs. The W 270–290 and protein min 13% ensure hold even with intense pre-ferments.

The 240 (W 210–240) is a medium-strength type 1 designed for direct doughs and 4–6 hour fermentations. The 290 (W 270–290) is the strong version: it handles biga, poolish and cold maturations up to 72 hours, with hydrations from 63% to 68%. Same wheats, same live germ, different technical processes.

Traceable Italian wheats (Bologna and Rebelde), grown directly by Agricola Piano without glyphosate, live wheat germ and noble bran kept in milling, no additives. It is a strong type 1 that brings wheat aroma, natural amber colour and digestibility to the finished product.

It contains oils, enzymes and natural aromatic substances. By staying in the flour it gives the dough a more intense aroma, a more active natural fermentation and better retention of the finished product's softness.

No. Profumata 290 is free from additives, added enzymes, emulsifiers and improvers. It is non-GMO and suitable for a vegan diet.

5 kg bag (code 433 — EAN 8056477661055) and 25 kg professional bag (code 435 — EAN 8056477661062). Minimum shelf life 8 months, extendable to 12 if stored correctly.