Semi-Whole Wheat Flour with wheat Italian Type 2 with Wheat Germ: Health, Flavor, and Versatility in One Product
Our Semi-Whole Wheat Flour with wheat Italian Type 2 with wheat germ is produced with the Bologna variety, grown in Puglia using integrated farming methods that exclude the use of pesticides and glyphosate. This variety and the selection of high protein content grains guarantee a high-quality product with excellent performance.
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.
The presence of fibers and living wheat germ gives our flour an authentic, rustic flavor. Compared to white flour, products made with our flour will have a fuller flavor and a more robust texture. Thanks to the fibers, enzymes, and minerals naturally present in the wheat grain, our flour brings a genuine and nutrient-rich food to your table.
Nutrition and Health
- Our flour is free from unwanted substances such as chemical additives and glyphosate.
- Rich in fiber, it helps regulate intestinal function and provides a more lasting feeling of fullness.
- The living wheat germ preserves all the nutrients, including a high protein content.
Consume within 6 months from production for optimal freshness.
Usage and Storage
The Semi-Whole Wheat Flour with wheat Italian Type 2 with a W of 280 is a very versatile product. Its strength, indicated by the W rating, represents the dough's resistance, its ability to absorb water, and its adaptability to different processes. Flour with a W of 280 is considered strong flour, ideal for making bakery products with medium-long leavening times. In addition, because it is obtained from whole grain milling, it retains more fiber and nutrients than more refined flours, making it ideal for more rustic and flavorful preparations.
- Pastries: Type 2 strong flour is perfect for making desserts like sponge cake, donuts, puff pastry, millefeuille, plum cake, Margherita cake, muffins, cookies, and many others. This is because it has excellent absorbency, which allows the creation of soft and well-structured doughs. Its strength also allows for good leavening, keeping the dough light and fluffy.
- Rustic Bread: Bread made with Type 2 strong flour has a more rustic flavor and a more robust texture compared to bread made with more refined flours. This is due to its high fiber content. Its strength also allows for good leavening, essential for achieving well-leavened bread with a good texture.
- Semi-wholemeal Pizza: Type 2 strong flour is great for making a semi-wholemeal pizza. Its high fiber content gives the pizza a more rustic flavor and a more robust texture. Moreover, its strength allows for good leavening, essential for achieving a light and crispy pizza.
- Focaccia: Focaccia made with Type 2 strong flour has a more robust texture and a more rustic flavor compared to focaccia made with more refined flours. Its strength allows for good leavening, essential for achieving a soft and tasty focaccia.
- Scones: These typical British tea cakes require a flour that can handle a good amount of butter and sugar, and that has the strength to maintain their shape. Strong Type 2 flour is perfect for this.
- Yorkshire Pudding: This classic British side dish requires a flour with a good absorbency to create the typical light and airy structure. Strong Type 2 flour is perfect for this purpose.
- Crumpets: These typical British pancakes require a flour with a good absorbency and good resistance to leavening. Strong Type 2 flour is perfect for their preparation.
- Shortbread: These traditional Scottish cookies require a flour that can handle a large amount of butter. Strong Type 2 flour is ideal for giving shortbread their typical crumbliness.
- Cottage Pie and Shepherd's Pie: These savory dishes require a flour with good resistance and absorption capacity to create the potato mash topping. Strong Type 2 flour is ideal for this.
- Pasties: These typical savory pastries require a resistant flour to create a crispy and sturdy shell. Strong Type 2 flour is perfect for this.
- Bread Pudding: This traditional British dessert requires a flour capable of absorbing liquids and maintaining its structure during baking. Strong Type 2 flour is ideal for the preparation of this dessert.
- Full English Breakfast: Strong Type 2 flour can be used to make the pancakes and toast that often accompany this classic English breakfast.
- Pita Bread: Pita bread, being a flatbread, requires a flour with a good absorbency and enough strength for good leavening. This allows the formation of the characteristic inner pocket. Strong Type 2 flour is perfect for this.
- Couscous: Although traditionally made with semolina, couscous can also be made with this flour, for a more rustic and nutritious result. Its strength and absorbency allow for well-separated and flavorful grains.
- Baklava: This rich and sweet dessert requires a resistant flour to handle the various layers of phyllo dough and the heavy sugar syrup. Strong Type 2 flour is ideal.
- Manakeesh: These Lebanese "pizzas" require a resistant flour to support the toppings. Strong Type 2 flour offers the right resistance and flavor.
- Taboon Bread or Lafah: This traditional flatbread requires a flour with good strength and absorbency. Strong Type 2 flour is perfect for this.
- Fatayer: These small filled pies require a resistant flour to hold the filling without breaking. Strong Type 2 flour is ideal.
- Falafel: Although traditionally made with chickpeas, falafel can also be prepared with a dough based on this flour, for a more rustic and tasty result.
- Hummus: Traditionally made with chickpeas, hummus can be enriched with a spoonful of this flour to give a creamier texture and a more rustic flavor.
In general, this flour is very suitable for Italian cuisine, which often requires robust and well-leavened doughs, and which favors rustic and natural flavors.
We recommend gradual hydration for superior liquid absorption over 65%. Also, thanks to the presence of wheat germ and fiber, the finished product maintains its freshness for a longer period of time at room temperature and in the freezer.
Leavening Time Guide: Direct Dough and Biga Direct dough at room temperature:
- With Brewer's Yeast: 2-3 hours for a dose of 1-2 g of brewer's yeast per 500 g of flour, with a hydration of 60-65%. Remember, hydration can vary depending on environmental conditions and the desired consistency of the dough.
- With Sourdough: 3-4 hours for a dose of 100-150 g of sourdough per 500 g of flour, with a hydration of 60-65%.
Direct dough in the fridge at 4 degrees:
- With Brewer's Yeast: 18-24 hours for a dose of 0.5 g of brewer's yeast per 500 g of flour, with a hydration of 60-65%.
- With Sourdough: 24-48 hours for a dose of 100-150 g of sourdough per 500 g of flour, with a hydration of 60-65%.
Biga at room temperature:
- With Brewer's Yeast: 16-18 hours for a dose of 0.5 g of brewer's yeast per 500 g of flour, with a hydration of 45-50%.
Biga in the fridge at 4 degrees:
- With Brewer's Yeast: 24-48 hours for a dose of 0.1-0.2 g of brewer's yeast per 500 g of flour, with a hydration of 45-50%.
Yeast Management: Seasonal Adjustments for Perfect Dough
Correct yeast management is equally important and requires adjustments 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 a Perfect Dough
To obtain a perfect dough, correct hydration of the flour is crucial. 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 on hot days, it is advisable to use refrigerated water at 4°C, while in winter and on cold days, tap water is sufficient.
Mixing Mode and Hydration: Influences on the Final Result
The dough is a fundamental element in obtaining a quality product. The choice of mixing mode affects possible hydration and the final result. When kneading by hand, it is important to keep 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 kneader, it is possible to push towards higher hydrations, which vary based on the strength of the product and the amount of fiber present. It is recommended to start the dough at low speed and gradually increase it until reaching the final dough.
Our Semi-Whole Wheat Flour with wheat Italian Type 2 with Wheat Germ is available in 5 kg and 25 kg packages, ideal for all your culinary needs.
Experience the difference of a natural and nutritious flour, try our Strong Flour/Bread Wheat Flour Italian Type 2 with Wheat Germ.
Add an authentic, rustic touch to your dishes!