Puglia · Dal 1966
Suprema 410
High-strength Type 0 (W 380–410) for panettone, pandoro, colomba and large leavened cakes with 48–72 hour maturation.
Suprema 410 comes from selected very high-strength varieties such as Taylor and ACA 360, grown in Puglia with voluntary integrated farming: no glyphosate, no pesticides, no GMOs.
- W 380–410 — Very high strength for very long fermentations, up to 72 h in the fridge.
- Hydration ≥ 70% — Ideal for contemporary pizza and large leavened products at high hydration.
- Live germ — Kept intact: aroma, digestibility and shelf life of the finished product.
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- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Suprema 410 enhances the most varied preparations, in the kitchen and at the table.
From field to mill
100% Apulian supply chain, integrated and traceable
All èViva flours come from our wheats grown in the heart of Puglia, in Apricena (FG), through voluntary integrated farming practices: no glyphosate, no synthetic pesticides, no GMOs (EC Reg. 1829/2003 and 1830/2003).
Every batch is traced from field to bag: from seed to harvest, from refrigerated silo storage to milling, up to packaging in our Apricena facility. A short, controlled and verifiable supply chain that ensures the purity and varietal identity of every lot.
Technical data
Specifications
How to use it
Practical tips for use
Suprema 410 is a technical flour designed for very long maturations and doughs at very high hydration. It is not suited to quick or short direct doughs: it is at its best between 48 and 72 hours in the fridge, with biga, poolish or sourdough.
Recommended guidelines
For hydration, incorporate 50% of the total water with the flour and gradually add the remaining half; in summer use refrigerated water at 4 °C, in winter tap water. In summer 1 g of brewer's yeast per kg of dough with salt at 22–25 g/kg, in winter 2 g/kg with salt at 18–20 g/kg. For an optimal balance of volume, digestibility and aroma, a direct dough at high hydration preceded by a 20–40 minute autolyse is recommended, with cold maturation at 4 °C for at least 24 hours.
100 g
Nutritional values
Controls
Food safety
Every èViva flour is produced under rigorous controls on raw material and process, with full supply-chain traceability.
Warnings
Allergens
Contains gluten. May contain traces of soy, molluscs and mustard as contaminants.
Available formats
Frequently asked questions
FAQ — Suprema 410
What kind of flour is Suprema 410?
Suprema 410 is a very high-strength soft wheat flour type 0, with W 380–410 and protein min 13.5%. It comes from selected varieties such as Taylor and ACA 360 grown in Puglia with voluntary integrated farming: no glyphosate, no pesticides, no GMOs. It preserves live wheat germ.
What does strength W 380–410 mean?
W indicates the strength of the flour. W 380–410 is a very high, technical strength: the gluten network supports maturations up to 72 hours in the fridge, biga up to 70–80%, sourdough and hydrations over 70%. It is the reference choice for large leavened products and professional pizza.
What doughs is Suprema 410 designed for?
Panettone, pandoro, colomba, veneziane and large sweet leavened products; contemporary pizza at very high hydration (over 70%), pizza in pala and professional pan pizza; naturally leavened bread with biga or sourdough; croissants, laminated doughs and long-matured leavened puff pastry.
Is it good for panettone and large leavened products?
Yes, that is its primary vocation: the very high strength and W 380–410 allow rich sweet doughs with butter, sugar, yolks and raisins that would collapse with less strong flours. Paired with a healthy sourdough it holds the long phases typical of panettone, pandoro and colomba.
Is it also good for Neapolitan pizza?
For classic Neapolitan, Versatile 240 is more suitable. Suprema 410 instead is at its best in contemporary and evolved Neapolitan pizza with long maturations (48–72 h in the fridge) and high hydrations: a very developed crust, airy and open crumb.
How much water does Suprema 410 absorb?
Over 70% of its own weight. We recommend adding 50% of the total water directly with the flour, then gradually integrating the remaining half. In summer use refrigerated water at 4 °C; in winter tap water.
How long can I mature the dough?
Up to 72 hours in the fridge at 4–6 °C with an intact gluten network. At room temperature (21–24 °C) the useful window is a minimum of 8–12 hours. The W 380–410 and protein min 13.5% guarantee structural hold even with biga at 70–80%.
Can I use it for quick direct doughs?
It is not its vocation: for everyday use with short doughs it is preferable to go for Versatile 240 or Forte 320. Suprema 410 is at its best with pre-ferments and long maturations.
Is it suitable for refreshing sourdough?
Yes, it is among the ideal flours for refreshing sourdough: the very high strength and protein min 13.5% help the starter maintain a stable and active structure over time, especially in view of large leavened products.
What is the difference between Suprema 410 and a Manitoba?
Traditional Manitoba is a strong flour from North American wheats. Suprema 410 reaches (and often exceeds) the same technical strength but starting from varieties grown in Puglia without glyphosate, with live wheat germ preserved in milling: the same structural performance, a traceable supply chain and more wheat aroma in the finished product.
What is the difference between Suprema 410 and a strong supermarket flour?
Traced Italian wheat, a direct Agricola Piano supply chain, live wheat germ kept intact, no additives or improvers. It is not a technical blend built to standardise yield: it is a flour that brings the aroma of whole wheat even to long doughs.
Why is live wheat germ important in a strong flour?
The germ contains enzymes and noble oils that aid natural fermentation, softness retention and aroma development. In a very high-strength flour like the 410, live wheat germ compensates in aroma for the length of the maturations.
Does it contain additives or improvers?
No. Suprema 410 is free from additives, added enzymes, emulsifiers or improvers. It is non-GMO and suitable for a vegan diet.
In which formats is it available?
5 kg bag (code 423 — EAN 8056477661161) and 25 kg professional bag (code 425 — EAN 8056477661178). Minimum shelf life 8 months from production.
Verified reviews
What our customers say
Their flours are exceptional, the fruit of a deep respect for the land that translates into uncompromising quality. These flours guarantee top-level breads, pizzas and focacce.
Flour of the greatest quality. Working it by hand you can feel the difference with commercial flours. The flavour, especially paired with sourdough, is thrilling and distinctive.
Excellent flours, professional and quality level.
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Type 0 of very high strength (W 380–410) for panettoni, pandori, colombe and large leavened products with 48–72 hour...