Strong Flour/Bread Wheat flour Italian type 1 - Characteristics and Gastronomic Uses

Characteristics of Strong Flour/Bread Wheat flour Italian type 1

Our Strong Flour/Bread Wheat flour Italian type 1 with Wheat Germ is a high-quality product that is carefully grown in Puglia using integrated farming methods. We have selected the Bisanzio and Bologna varieties for their protein content, which allows us to obtain a medium/high W flour, ideal for multiple uses in the kitchen.

The Importance of Non-GMO Cereals in Our Modern Agriculture

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

Sustainable Cultivation and Product Quality

We take care to offer you a flour free from mycotoxins and glyphosate, guaranteeing a healthy and safe product for you and your family. We use a cylinder milling technology, which allows us to preserve the wheat germ and all its nutritional characteristics without the addition of additives. In this way, our flour retains its nutritional value, offering you a product that goes beyond simple taste.

Grinding and Protein Content

The Strong Flour/Bread Wheat flour Italian type 1 is obtained through cylinder milling. The foundation of our company philosophy is the decision to fully preserve the living wheat germ, without removing it, and to create our flours without the addition of any artificial or chemical additives. The integrity of the wheat germ gives our flours significant nutritional properties, positively influencing the cooking of the product and the ability to absorb liquids. The result is a genuine and healthy product, perfect for a balanced diet. The Strong Flour/Bread Wheat flour Italian type 1 with Wheat Germ stands out for its protein content, which ranges between 11.50% and 12.50%. This makes the flour an excellent source of protein for your culinary preparations. Moreover, it is rich in mineral salts, with a concentration of up to 0.90%, providing a significant nutritional contribution.

Expiration Date

Consume within 6 months of production for optimal freshness.

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

In addition to its nutritional qualities, this flour has distinctive organoleptic characteristics. Its smell and taste are unique, thanks to the presence of the living wheat germ. This gives your baked goods an authentic taste and irresistible fragrance. The Strong Flour/Bread Wheat flour Italian type 1 with W210-240 classification is a high-quality flour that has undergone less refined processing compared to traditional white flour. It has a higher content of fiber and nutrients compared to white flour, while still maintaining good performance in the kitchen. Here are some gastronomic guidelines for using this flour:

1. Rustic bread: The Strong Flour/Bread Wheat flour Italian type 1 is ideal for making rustic bread. This flour has a slightly darker color than more refined flours and retains a larger amount of bran and germ, giving it a more rustic and richer flavor. Its strength (w 240) allows a good development of gluten, essential for obtaining a spongy crumb and a crunchy crust, typical features of rustic bread.
2. Tray-baked pizza: Thanks to its strength, this flour is perfect for making tray-baked pizza, which requires good dough resistance and the ability to maintain shape. Moreover, its more rustic and earthy taste adds an extra touch to the pizza.
3. Rolls: This flour is ideal for making rolls. Its strength allows the rolls to maintain their shape and structure, while its more robust flavor makes them tastier.
4. Focaccia: The Strong Flour/Bread Wheat flour Italian type 1 is ideal for focaccia. Its strength allows good leavening, which is fundamental to obtain a light and airy focaccia, and its rustic flavor enriches the taste of the finished product.
5. Cookies: This flour can be used to make various types of cookies. Its strength makes it ideal for cookies that maintain their shape during baking, while its rustic flavor adds an extra touch.
6. Fritters: Fritters, or pastries, can be made with this flour. Its strength allows the fritters to maintain their shape during frying, and its more rustic flavor enriches the taste.
7. General baking products: This flour can be used in a wide range of baked goods, from bread to cakes to muffins. Its strength allows these products to maintain their shape and structure, while its rustic flavor adds an extra touch.
8. Yorkshire Pudding: This is a classic English dish that requires a strong flour like the Strong Flour/Bread Wheat flour Italian type 1. This flour will allow the pudding to maintain its shape during cooking and to obtain a light and airy structure.
9. Scones: Scones are typical treats of the English afternoon tea. The Strong Flour/Bread Wheat flour Italian type 1 is ideal for scones, as its strength allows to obtain a soft and crumbly texture.
10. Sandwich bread: English sandwich bread requires a flour with a good protein content like the Strong Flour/Bread Wheat flour Italian type 1. This flour will ensure a soft but structured bread, perfect for any type of sandwich.
11. Crumpets: Crumpets are another classic of English cuisine, similar to thick pancakes. The Strong Flour/Bread Wheat flour Italian type 1 is perfect for crumpets, thanks to its ability to absorb a lot of water and produce a soft but structured dough.
12. Pasties: Pasties are stuffed pies typical of the Cornwall region. The Strong Flour/Bread Wheat flour Italian type 1 is ideal for the dough of these pasties, as it allows to obtain a soft but resistant texture that is well suited to being filled.
13. Bread and butter pudding: This classic dessert requires stale bread. You can make your bread using the Strong Flour/Bread Wheat flour Italian type 1 for an even tastier result.
14. Victoria Sponge Cake: This cake, an English classic, can be made using the Strong Flour/Bread Wheat flour Italian type 1, ensuring a soft and light consistency to the dessert.
15. Cornbread: Although traditional cornbread is made mainly with corn flour, many recipe books also recommend the use of wheat flour. The Strong Flour/Bread Wheat flour Italian type 1 can help give structure and consistency to the cornbread.
16. Pancakes: Pancakes are a classic American breakfast. Using the Strong Flour/Bread Wheat flour Italian type 1, you will get fluffy and delicious pancakes.
17. Muffins: Muffins are very popular in the United States, both in sweet and savory versions. The Strong Flour/Bread Wheat flour Italian type 1 will help to create muffins with a soft heart and a perfect crust.
18. Pizza dough: Pizza is very popular in the United States, especially New York and Chicago styles. With the Strong Flour/Bread Wheat flour Italian type 1, you will get a stretchy and resistant pizza dough, perfect for both styles.
19. Brownies: Brownies are a very loved chocolate dessert in the United States. The Strong Flour/Bread Wheat flour Italian type 1 can give the right consistency to the brownies, combining the crunchy crust with the soft and moist inside.
20. Bagels: These donut-shaped buns are a classic of New York cuisine. The Strong Flour/Bread Wheat flour Italian type 1 with a high w is ideal for bagels, providing the necessary structure and consistency.
21. Pie crust: The Strong Flour/Bread Wheat flour Italian type 1 can be used to prepare the shortcrust pastry for classic American pies, such as apple pie or pumpkin pie.

Remember that the Strong Flour/Bread Wheat flour Italian type 1 w210-240 has a larger amount of fiber compared to traditional white flour, so it might require a slight adjustment of the quantities of the other ingredients in the recipes.

Versatility and Quality: Using Our Strong Flour/Bread Wheat flour Italian type 1 with Wheat Germ for Leavened Doughs

Our Strong Flour/Bread Wheat flour Italian type 1 with Wheat Germ is particularly suitable for preparing leavened doughs with the direct method. You can use both baker's yeast and sourdough to create bread, pizza, focaccia, and many other baked goods. Thanks to the variety, quality, and presence of fiber, enzymes, and mineral salts naturally present in the wheat grain, this flour adapts to any type of production process, guaranteeing highly successful results.

Leavening Guide for Strong Flour/Bread Wheat flour Italian type 1 with W 240: Direct Dough, Biga, Baker's Yeast, and Sourdough"

Direct Dough with Baker's Yeast at Room Temperature:

For a direct dough with baker's yeast using 1 kg of Strong Flour/Bread Wheat flour Italian type 1, add 650-700 g of water (65%-70% hydration), 20 g of salt and 10-15 g of baker's yeast. Knead until you obtain a homogeneous mixture and then let it rise at room temperature for about 2-3 hours or until the dough has doubled in volume.

Direct Dough with Baker's Yeast in the Fridge:

The same procedure can be followed, but the leavening in the refrigerator (at 4°C) will be significantly longer. Generally, it is left to rise in the refrigerator for 24 hours, but the time can vary depending on the specific conditions.

Direct Dough with Sourdough at Room Temperature:

Using 1 kg of Strong Flour/Bread Wheat flour Italian type 1, add between 650-700 g of water (65%-70% hydration), 20 g of salt and 200-300 g of refreshed sourdough (20%-30% of the weight of the flour). Knead until you obtain a homogeneous mixture and then let it rise at room temperature for about 6-8 hours or until the dough has doubled in volume.

Direct Dough with Sourdough in the Fridge:

The same dough can be left to rise in the refrigerator (at 4°C) for a longer period of time, generally 24-48 hours.

Biga with Baker's Yeast at Room Temperature:

For the preparation of biga with 1 kg of Strong Flour/Bread Wheat flour Italian type 1, use 500 g of water (50% hydration) and 5 g of baker's yeast. Mix until you obtain a homogeneous mixture and then let it ferment at room temperature for 8-16 hours.

Biga with Baker's Yeast in the Fridge:

For fermentation in the fridge, the same dough for the biga can be left to rise at 4°C for 24 hours. Remember, these are only general suggestions and the leavening times can vary depending on many factors, such as room temperature, the strength of the yeast, and the strength of the flour. It is always advisable to observe the dough during leavening and wait for it to reach the desired volume before proceeding with the next phase of preparation.

Versatility of Cooking with Strong Flour/Bread Wheat flour Italian type 1: Tips for Perfect Results

This flour supports various cooking methods, including electric oven, wood oven, gas oven, frying, and cooking in water and steam. However, it is advisable to opt for a gentle cooking at not too high temperatures and slow. This allows a perfect drying of the product to the center and ensures a uniform and golden coloration, giving your dishes an inviting appearance.

Yeast Management: Seasonal Adaptations for Perfect Doughs

Proper yeast management is just as important and requires adaptations based on the seasons. During the summer, when temperatures are higher, it is advisable 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 advisable to increase the amount of baker's yeast to 2 grams and decrease the amount of salt to 20 grams per kilogram.

Flour Hydration: A Key Element for a Perfect Dough

To obtain a perfect dough, correct hydration of the flour is essential. Follow these guidelines for optimal results: incorporate 50% of the total water directly with the flour and gradually add the remaining half. Keep in mind that the water temperature varies depending on 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 Mode and Hydration: Influences on the Final Result

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 is important to bear in mind that high hydrations are not easily achievable, so it is advisable not to exceed 60% hydration. In the case of a dough with a stand mixer, it is suggested to adopt the same hydration as the hand kneaded dough, taking care not to overheat the dough in order 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 kneading at low speed and gradually increase it until the final dough is reached.

Come discover our Strong Flour/Bread Wheat flour Italian type 1 with Wheat Germ and enjoy the authenticity and goodness that only a high-quality product can offer.

We are sure you will be satisfied with its versatility and performance in the kitchen.