Production of All-Purpose/Plain Wheat Flour Italian Type 0 for Large Leavened Breads

The production process of the All-Purpose/Plain Wheat Flour Italian Type 0 for Large Leavened Breads, the ideal choice for creating high-rise baking products. We will discover the importance of using high-protein wheat with high strength, and how these characteristics affect the final quality of the leavened product.

The Importance of High-Protein, Strong Wheat

A key factor in producing a flour suitable for large leavened goods is the use of strong wheat with a high protein content. Why wheat with a W force exceeding 420 is ideal for the production of this flour and how high protein content affects the quality and consistency of the final product.

Collaboration with the Italian Seed Company (SIS) for Wheat Selection

To be able to produce high-quality flour, choosing the right variety of wheat is fundamental. The collaboration with the Italian Seed Company (SIS) has allowed us to select a variety of wheat that meets our high standards, while ensuring a superior quality final product.

Voluntary Integrated Farming: An Ecological and Healthy Approach

Voluntary Integrated Farming represents our commitment towards a more ecological and sustainable production approach. This type of farming allows us to avoid the use of pesticides and glyphosate in the cultivation of wheat, promoting soil health and environmental sustainability at the same time.

Pesticide and Glyphosate-Free Cultivation for a Cleaner, Protein-Rich Flour

The quality of the flour depends not only on the variety of wheat used, but also on the farming practices employed. By avoiding the use of pesticides and glyphosate, we have managed to produce a wheat with a high protein content (over 15%), while maintaining a clean and safe final product for consumption.

Nutritional and Technological Features

The All-Purpose/Plain Wheat Flour Italian Type 0 with Wheat Germ for Large Leavened Breads has a protein content exceeding 14%. It presents a W factor (strength index) exceeding 420, indicating high elasticity and strength of the dough. Furthermore, the P/L ratio (dough tenacity) is between 0.70 and 0.80. The flour also has a high absorption of liquids, exceeding 65%.

The Crucial Role of Non-GMO Cereals in Safeguarding Tradition and Biodiversity within the Context of Modern Agriculture

Despite technological advancements opening the door to genetically modified cereals, we have chosen to maintain the use of non-GMO grains in our crops. This respect for agricultural tradition not only preserves the legacy of our fields but also contributes to the protection of the ecosystem's biodiversity in which we operate. In an increasingly industrialized world, we are committed to ensuring a balance between innovation and respect for nature, recognizing the vital importance of non-GMO cereals in promoting sustainable and responsible agriculture.

The Importance of Flour in Large Leavened Goods: Panettone and Pandoro

Although flour represents a relatively small percentage of the ingredients in large leavened goods like panettone and pandoro, its role is crucial. Even though it only makes up a quarter of the total dough - a modest percentage compared to other leavened goods - its importance from a qualitative point of view is invaluable. To create the perfect panettone, a high-quality flour is needed.

Characteristics of Flours Suitable for Large Leavened Goods

But what are the features that make a flour ideal for large leavened goods? In a panettone, the flour has the job of supporting the leavening of a dough rich in fats and sugars, providing structure and volume. This requires a type 0 flour, enriched with wheat germ.

Strong Flour: A Key Element for Large Leavened Goods

A strong flour, suitable for large leavened goods, must not only allow for the development of the gluten network but also maintain it for the duration of the leavening, which can last up to three days. This is an indispensable characteristic for recurring bakery products such as panettone and pandoro, which require extended leavening and various stages of kneading.

èViva's Soft Wheat Flour Type 0 for Large Leavened Goods

èViva's "Large Leavened Goods" soft wheat flour is a perfect example of a strong flour suitable for these uses. This type 0 flour, obtained from strong soft wheat and live wheat germ (untreated), is ideal for large leavened goods that require stable flours suitable for long leavenings and maturation. Its uniqueness lies in its formulation and the use of high-quality grains, making it perfect for making sweets like panettone, pandoro, and babà, as well as for preparing natural yeast and sourdough refreshments.

Flour Storage

To best preserve flour, it is recommended to keep it at temperatures between 20 and 22 degrees Celsius, with a relative humidity of the environment between 65% and 68%. Storage conditions affect the performance and the final result of the use of the flour.

Expiry

For optimal freshness, we recommend consuming the flour within 6 months of production.

Versatility and Applications of èViva's Soft Wheat Flour Type 0 for Large Leavened Goods with Strength Superior to W420

Thanks to its high protein and gluten content, the Flour for Leavened Goods is particularly suitable for preparing recipes that require a long leavening. During this process, the flour absorbs high amounts of liquids and retains a greater amount of carbon dioxide, giving the dough elasticity, toughness, and resistance. It's perfect for preparing babà, brioche bread, panettone, pandoro, and dove-shaped Easter cakes, ensuring a soft and well-aerated crumb.

1. Panettone and Pandoro: Thanks to its superior strength and stability during long leavenings, this flour is the ideal ingredient to create the classic Italian Christmas desserts, Panettone and Pandoro.
2. Babà: This flour can be used to produce the babà, a leavened dessert of French origin and very popular in Italy, especially in the Campania region.
3. Preparation of natural yeast: Its strength and stability also make it suitable for preparing natural yeast, which requires high-quality flours for proper development.
4. Sourdough refreshments: This flour is ideal for sourdough refreshments, essential for keeping the yeast active and healthy.
5. Easter Dove: Another festive leavened dessert, the Easter Dove, can benefit from the quality of this flour, providing a light yet resistant structure.
6. Brioches and other leavened sweets: The strength of this flour also makes it suitable for preparing brioches and other leavened sweets that require a soft and fluffy structure.
7. Pizza dough and focaccia: Although it is optimized for leavened sweets, this flour can also be used to produce savory doughs such as pizza or focaccia. Its high strength ensures the ability to withstand long leavenings, a fundamental characteristic to obtain a light and digestible dough.
8. Special breads: Thanks to its high strength, it can be used in the production of special breads, for example, breads with a very long leavening or breads with a high content of additional ingredients such as seeds and dried fruit.
9. Hot Cross Buns: These sweet and spicy buns, typical of the Easter period, require a long leavening to develop their distinctive flavor and softness. Manitoba flour with W>420 is perfect for this task.
10. Teacakes: These leavened sweets, often spiced and rich in dried fruit, require a flour with enough strength to support the added ingredients. Soft Wheat Flour Type 0 for Large Leavened Goods is perfect for this purpose.
11. Pita Bread: Pita bread requires a flour with a relatively high protein content to obtain the characteristic internal "pocket". A flour like Manitoba, with a W>420, can provide the necessary gluten structure to achieve this result.
12. Mankoushe: This typical Lebanese pizza requires a resistant flour to support the generous dressing of za'atar and olive oil. Soft Wheat Flour Type 0 for Large Leavened Goods can give a good structure to the dough.
13. Taboon Bread: This traditional Palestinian bread requires a long fermentation and a strong flour like Manitoba can ensure the success of the process.
14. Kanelbullar (Swedish cinnamon pastries): These delicious Swedish pastries require a high protein flour to ensure that the dough rises adequately and maintains its shape during baking.
15. Kladdkaka (Swedish chocolate cake): This rarely leavened cake relies on the flour's structure to provide the right consistency. A high protein flour like Manitoba can be particularly useful here.
16. Rye Bread: Even though rye is the main ingredient, it's often mixed with wheat flour to provide more gluten and thus a better structure. In this case, Manitoba flour can be a good choice.
17. Julekake (Norwegian Christmas bread): This sweet Christmas bread is rich in candied fruit and spices. It requires a flour with a robust structure to support these additional ingredients.

Remember that, despite its versatility, this flour expresses itself best in preparations that require long leavenings and a high ability to retain the gases produced during fermentation.

Flexibility in the Use of Flour in Direct and Indirect Leavening Processes

The flour is suitable for leavened doughs using direct and indirect methods, using yeast or sourdough starter. The presence of fiber, enzymes, and natural minerals in the wheat gives this flour versatility that adapts to different production processes.

Superior Quality for Perfectly Leavened Dough

Below you will find the leavening times for direct dough and for biga, both at room temperature and in the refrigerator at 4 degrees Celsius, including the quantities of yeast (both sourdough and brewer's yeast) and hydration:

Direct dough at room temperature:

• Brewer's yeast: Typically, for a direct dough at room temperature, a quantity of fresh brewer's yeast ranging from 1% to 3% relative to the weight of the flour used is utilized. For example, if you use 1 kg of flour, you can use from 10 g to 30 g of fresh brewer's yeast.
• Hydration: Hydration depends on the specific recipe you are using and the type of dough you wish to achieve. Usually, for a leavened dough, hydration varies between 60% and 70% relative to the weight of the flour. For example, if you use 1 kg of flour, you can use from 600 ml to 700 ml of water.

Leavening times at room temperature for a direct dough can vary depending on environmental factors and the characteristics of the specific recipe. Generally, it is recommended to let the dough rise for about 1-2 hours at room temperature, or until it doubles in volume.

Biga at room temperature:

• Sourdough starter: For biga, a quantity of sourdough starter usually ranging from 10% to 30% relative to the weight of the flour used is utilized. For example, if you use 1 kg of flour, you can use from 100 g to 300 g of sourdough starter.
• Hydration: Biga hydration also depends on the specific recipe. Usually, hydration for the biga varies between 50% and 70% relative to the weight of the flour. For example, if you use 1 kg of flour, you can use from 500 ml to 700 ml of water.

Leavening times for biga at room temperature can be about 8-12 hours, or until it reaches a soft consistency and active bubbles appear on the surface.

Direct dough in the refrigerator at 4 degrees Celsius:

For direct doughs that are allowed to rise in the refrigerator, a lower quantity of fresh brewer's yeast is typically used compared to the dough at room temperature. For example, you can use about half the quantity of yeast compared to a direct dough at room temperature. The leavening times in the refrigerator can vary from 8 to 24 hours, depending on preferences and the specific recipe.

Biga in the refrigerator at 4 degrees Celsius:

Biga can be left to rise in the refrigerator for a longer period, typically from 12 to 48 hours, depending on preferences and the specific recipe. During this period, the biga will slowly develop its aroma and complexity.
Remember that leavening times can vary depending on environmental conditions, yeast activity, and personal preferences. It is always advisable to carefully follow the specific recipe you are using and adapt the leavening times to your needs.

Discover our Authentic Recipes for Panettone and Pandoro

If you wish to try your hand at preparing panettone or pandoro, we are pleased to share with you our authentic recipes. These have been carefully tested and published on our blog to help you recreate these classic Italian desserts at home. You will find the links to the recipes below.

Panettone Recipe >>>>

Pandoro Recipe >>>>

Versatility of Cooking and Tips for the Best Result with Our Flour

Supports baking in electric oven, wood-fired oven, gas oven, frying, boiling in water, and steam cooking. It is recommended to bake gently at moderate and slow temperatures to ensure uniform drying of the product to the center and a uniform and golden color.

Preservation and Duration of the Product Made with Our Flour

The finished product has excellent preservation both at room temperature and in the freezer, especially if pre-cooked and frozen. The presence of the wheat germ and fibers helps to retain moisture and delay firming, allowing the product to maintain its freshness for an extended period.

Available Packages

The Soft Wheat Flour for Large Leavened Products with Germ is available in packages of 5 kg and 25 kg, to meet the different needs of users.
In short, the Soft Wheat Flour Type 0 for Large Leavened Products with Germ is a strong flour suitable for leavened products, with excellent organoleptic characteristics, a distinctive aroma and flavor, and a high-quality nutritional composition.