Semi-Whole Wheat Flour with wheat germ Italian Type 2 with Wheat Germ - Cultivated in Puglia with integrated farming methods
The Semi-Whole Wheat Flour with wheat germ Italian Type 2 with Wheat Germ is produced from grains grown in Puglia using integrated farming methods, ensuring a product free of Mycotoxins and Glyphosate. This flour is the result of cylinder milling, without removing the precious wheat germ and no additives added. Thanks to this technology, the wheat does not undergo heating and retains all its nutritional characteristics.
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.
Organoleptic characteristics, smell and taste
The Semi-Whole Wheat Flour with wheat germ Italian Type 2 with Wheat Germ offers a unique organoleptic experience, with a smell and taste that recall the authenticity of the wheat. The presence of the live wheat germ gives a distinctive aromatic profile, enriching the preparations with a hint of freshness and vitality.
Nutritional characteristics and absence of unwanted substances
This flour stands out for its excellent nutritional characteristics. Thanks to the selection of the Bisanzio variety and sustainable cultivation methods, the flour has a protein content between 11.50% and 12.50%, providing an important contribution to a balanced diet. In addition, the presence of wheat germ offers a source of fiber, enzymes, and natural minerals, enriching the overall nutritional value of the product.
It's important to highlight that this flour is free of Mycotoxins and Glyphosate, ensuring a clean and safe product for consumption.
Consume within 6 months of production for optimal freshness.
Versatile use and culinary indications
The Semi-Whole Wheat Flour with wheat germ Italian Type 2 with Wheat Germ lends itself to a wide range of culinary preparations.
- Pizza: This flour is ideal for pizza preparation, especially pan pizza or long-fermentation pizza. It gives the pizza a unique taste, with a more rustic flavor and a more full-bodied structure than white flour.
- Cookies: Cookies made with Type 2 flour will have a slightly rougher texture but will be equally delicious. Their crunchiness will be unique and they will have a more intense taste compared to those prepared with white flour.
- Focaccias: Focaccias, like the Genovese one, benefit from the use of Type 2 flour. The dough will be richer in fiber and taste, with a crunchier crust.
- Sponge Cake: Even though sponge cake is usually made with 00 flour, Type 2 flour can be used for a more rustic result and a denser structure.
- Semi-Whole Wheat Bread: In England, varieties of bread with a percentage of semi-whole wheat flour are common. Type 2 flour is perfect for making rustic-tasting bread.
- Scones: Scones are a typical English breakfast dessert, usually served with jam and cream. With Type 2 flour, the scones will have a more rustic taste and a slightly denser consistency.
- Yorkshire Pudding: This is a classic of English cuisine, usually served with roast beef. With Type 2 flour, Yorkshire Pudding will have a more full-bodied consistency and a more rustic taste.
- Crackers: Crackers made with Type 2 flour will be crunchier and have a more robust flavor, perfect to pair with cheeses and jams.
- Savory Pies: For traditional English savory pies, such as steak and kidney pie or chicken and mushroom pie, Type 2 flour can be used to create a more rustic dough.
- Tea Biscuits: Type 2 flour can be used to prepare tea biscuits, like Digestive or Shortbread. They will have a slightly rougher texture but will be equally delicious.
- English Muffins: English muffins, which are similar to our bread rolls, made with Type 2 flour will have a more rustic texture and a richer taste.
- Crumpets: Crumpets are a kind of small, holey pancakes, made with a leavened dough, typical of the British breakfast. Made with Type 2 flour they will have a more rustic taste.
Type 2 flour, obtained from whole grain milling, preserves a greater amount of bran and germ compared to white flour. This makes it rich in fiber, vitamins, and minerals, giving the products a unique and rustic taste, and providing superior nutritional value.
Recommended mixing and processing methods
This flour fits perfectly for leavened dough with direct method, both with yeast and sourdough. Thanks to its variety, quality, and the presence of fiber, enzymes and minerals, Strong Flour/Bread Wheat Flour Italian Type 2 with Wheat Germ lends itself to any type of production process. Experiment with new recipes and processing methods, obtaining high-quality results.
Recommended leavening times for direct doughs and in the refrigerator
The leavening times for direct doughs at room temperature and in the refrigerator at 4°C, specifying the amounts of sourdough and yeast, along with the recommended hydration:
Direct dough at room temperature:
- Sourdough: It is recommended to use about 10-20% sourdough relative to the weight of the flour. For example, for 1 kg of flour, you could use from 100 g to 200 g of sourdough.
- Baker's yeast: It is recommended to use about 1-2% of baker's yeast relative to the weight of the flour. For example, for 1 kg of flour, you could use from 10 g to 20 g of baker's yeast.
- Hydration: It is recommended to follow the instructions provided in the product sheet, which suggests a very high liquid absorption, exceeding 65%. It is recommended to hydrate the dough gradually, adding 50% of the liquid initially and the rest gradually, as needed.
As for the leavening times, they may vary depending on environmental conditions, such as temperature and yeast activity. Below are indicative estimates:
- Leavening before shaping: In general, the dough will require about 1-2 hours to rise at room temperature, or until it doubles in volume. However, it is advisable to refer to visual signals, like the doubling of volume, to determine when the dough is ready to be further worked.
Refrigerated dough at 4°C:
- Sourdough: In this case, it is recommended to use a slightly lower amount of sourdough compared to direct dough at room temperature, as the leavening will be slower. For example, you could use from 5% to 10% sourdough relative to the weight of the flour.
- Baker's yeast: The amount of baker's yeast can be kept similar to that used for direct dough at room temperature.
- Hydration: The same recommendation for gradual hydration also applies for the dough in the refrigerator.
The leavening times in the refrigerator can vary, but usually, it is recommended to leave the dough in the refrigerator for a long leavening period, between 12 and 24 hours. During this period, the dough will slowly develop, developing a more complex flavor. It is advisable to monitor the dough to determine when it is fully leavened, observing the doubling of volume or its slight expansion.
Remember that these are only indicative estimates and the leavening times can vary based on specific conditions and personal preferences.
Yeast management: seasonal adjustments for perfect doughs
Proper yeast management is just as 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 winter, when temperatures are lower, it is recommended to increase the amount of baker's yeast to 2 grams and decrease the amount of salt to 20 grams per kilo.
Flour hydration: a key element for perfect dough
To obtain a perfect dough, the 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 chilled water at 4°C, while in winter and during cold days, tap water is sufficient.
Mixing mode and hydration: influences on the final result
Dough is a fundamental element to obtain a quality product. The choice of mixing mode influences the possible hydration and the final result. When kneading by hand, it's 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 a dough with a planetary mixer, it is suggested to adopt the same hydration as the hand-made dough, being careful not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral mixer, you can push towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It is recommended to start the dough at low speed and gradually increase it until the final dough is reached.
Supported cooking methods
The Strong Flour/Bread Wheat Flour Italian Type 2 with Wheat Germ supports various cooking methods. It can be used in an electric oven, wood-fired oven, and gas oven to obtain optimal results. It is also suitable for frying, boiling in water, and steam cooking. Gentle cooking at moderate and slow temperatures is recommended to ensure uniform drying and perfect golden coloring.
Extended shelf life
The finished product made with this flour has excellent shelf life over time, both at room temperature and in the freezer, especially for pre-cooked and frozen products. The presence of the wheat germ and the greater amount of fiber help to keep the product fresh longer, preserving its characteristic consistency and flavor.
The Semi-Whole Wheat Flour with wheat germ Italian Type 2 with Wheat Germ is available in 5 kg and 25 kg packages, to meet different user needs.
Experience the authenticity and quality of Semi-Whole Wheat Flour with wheat germ Italian Type 2 with Wheat Germ, and indulge in the joy of creating delicious and healthy culinary preparations.