Puglia · Dal 1966
Rustica 210
Semi-wholemeal Type 2 (W 180–210) for rustic bread and traditional dry pastry.
Rustica 210 is a live semi-wholemeal flour made from Italian soft wheat Bologna and Rebelde, non-GMO, grown in Puglia with voluntary integrated farming.
- W 180–210 — Low strength for direct doughs, fermentations 2.5–5 h.
- P/L ≈ 0.35 — Naturally extensible: also suited to shortcrust and rustic biscuits.
- Hydration up to 70% — High fibre content that requires autolysis.
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- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Rustica 210 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
Rustica 210 is designed exclusively for the direct method. It produces aromatic, extensible and easy-to-work doughs, with an irregular crumb and a thick, tasty crust. The fibre content requires an initial rest or autolysis phase for correct hydration of the bran.
Recommended guidelines
In summer use refrigerated water at 4 °C with 1 g of brewer's yeast per kg of dough and salt at 22–25 g/kg; in winter tap water with 2 g/kg of yeast and salt at 18–20 g/kg. Biga and poolish are not recommended: the fibre content and the relative weakness of the gluten network do not allow prolonged fermentations.
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. Possible traces of soy, molluscs and mustard.
Available formats
Frequently asked questions
FAQ — Rustica 210
What kind of flour is Rustica 210?
Rustica 210 is a low-strength soft wheat flour type 2 (semi-wholemeal), with W 180–210. It is born from the Italian wheats Bologna and Rebelde grown in Puglia with voluntary integrated farming, without glyphosate. It keeps live wheat germ and noble bran: rustic aroma, digestibility and an authentic result.
What is type 2 flour?
It is the semi-wholemeal category of the Italian classification of soft wheat (D.P.R. 187/2001), with a maximum ash content of 1.00% d.m. It sits between type 1 and wholemeal flour: richer in noble bran and fibre than a type 0 or type 1, but more workable than a full wholemeal.
What does W 180–210 strength mean?
W indicates the strength of the flour, i.e. its ability to support the dough during fermentation. W 180–210 is a low strength: it is at its best with the direct method and short fermentations of 2.5–5 hours at room temperature, or up to 12–16 hours in the fridge.
What is Rustica 210 recommended for?
Rustic bread with short fermentation, rough loaves, cobs, round or pan pizza with direct dough, rustic focaccia and schiacciate, tarts, sweet and savoury shortcrust, rough biscuits, plumcakes, rough fresh pasta, gnocchi and crêpes.
Is it good for Neapolitan pizza?
It is not its vocation: the low strength and high fibre content do not support the fermentations typical of Neapolitan pizza. It does, however, give an excellent result on round or pan pizza with direct dough, with a rustic and well-defined flavour.
Why is Rustica 210 suited only to the direct method?
The high fibre content and the relative weakness of the gluten network (W 180–210) do not allow prolonged fermentations with biga or poolish without the risk of structural collapse. It works very well instead in direct with initial autolysis, fermentations at room temperature of 2.5–5 hours or up to 12–16 hours in the fridge.
How much water does Rustica 210 absorb?
Between 66% and 70% of its own weight. As with all semi-wholemeal flours, a short initial autolysis is advisable to allow the bran to absorb the water correctly without weakening the structure.
What is the difference between Rustica 210 and Rustica 260?
Same category (Italian type 2 semi-wholemeal) but different strengths: Rustica 210 has W 180–210, designed for the direct method with fermentations of 2.5–5 hours; Rustica 260 has W 240–260 and protein min 13%, suited to medium-long fermentations of 24–48 hours and high hydrations. They are chosen according to the dough times.
Can I use it with sourdough?
Yes, in the final doughs with short fermentations: it is excellent for homemade rustic bread with sourdough. It is not, however, recommended for refreshing sourdough, where a higher-strength flour is needed.
What is the difference between Rustica 210 and a supermarket type 2 flour?
Traced Italian wheats (Bologna and Rebelde) grown directly by Agricola Piano without glyphosate, live wheat germ and noble bran kept in milling, no additives. It is not an anonymous blend: it brings a clear wheat aroma and superior digestibility to rustic bread.
Why is live wheat germ important in a semi-wholemeal flour?
Because together with the bran it contains noble oils, enzymes and aromatic substances that give bread intense aroma, natural amber colour and better preservation. In industrial semi-wholemeal flours the germ is often removed: here it remains part of the flour.
Does it contain additives or improvers?
No. Rustica 210 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 438 — EAN 8056477660591) and 25 kg professional bag (code 440 — EAN 8056477660607). Minimum shelf life 8 months from production.
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Tipo 2 (W 180–210) semi-integrale per pane rustico e pasticceria secca della tradizione.