Whole Wheat/Wholemeal Flour with Wheat Germ - A Prestigious Product for Healthy and Nutritious Eating
Wheat Grown in Puglia with Integrated Agriculture Methods
Our whole wheat/wholemeal flour with wheat germ is obtained from soft wheat grown with environmentally respectful methods and sourced from the beautiful region of Puglia. This flour is produced following principles of integrated agriculture, guaranteeing the quality of the final product. Sustainable practices are adopted during the cultivation process to reduce the use of chemicals and promote biodiversity.
The Importance of Non-GMO Cereals in Our Modern Agriculture
Despite technological progress, the modern grains that we grow in our fields remain non-GMO, respecting agricultural tradition and preserving the biodiversity of our ecosystem.
Whole Wheat/Wholemeal Flour: 100% Natural, Possible Traces of Soy, Mustard, and Lupin
May contain traces of Soy, Mustard, and Lupin.
Organoleptic and Nutritional Characteristics
Our whole wheat/wholemeal flour with wheat germ stands out for its exceptional organoleptic characteristics. It has a fragrant aroma and a rich and nutritious flavor. The presence of the live wheat germ gives the flour a slightly sweet taste and a note of dried fruit, enriching the culinary experience with unique delicacy. In addition to its taste properties, this flour is an excellent choice from a nutritional standpoint. Being a true wholemeal flour, it contains the wheat germ, the most nutritious part of the grain. The wheat germ is a valuable source of vitamins, minerals, antioxidants, and healthy fatty acids. Whole wheat/wholemeal flour with wheat germ is rich in fiber, protein, and minerals, contributing to a balanced diet and overall well-being.
Use and preservation
Whole wheat/wholemeal flour is a very versatile and healthy ingredient that can be used in a variety of recipes.
- Wholemeal Bread: This is perhaps the most obvious and common of the applications. Whole wheat/wholemeal flour can be used to make delicious wholemeal bread.
- Thickeners for Sauces and Stews: If you need to thicken a sauce or a stew, whole wheat/wholemeal flour can be a healthy option.
- Batter: You can use whole wheat/wholemeal flour to create a more nutritious batter for frying vegetables, fish, or chicken.
- Tart: For tarts, the wholemeal flour gives a more full-bodied and flavorful crust compared to white flour. This characteristic is particularly appreciated in fruit tarts, where it can balance the sweetness of the filling.
- Wholemeal Pizza: With its robust crust and more intense flavor, pizza made with wholemeal flour is a healthier and tastier version of the Italian classic.
- Wholemeal Focaccia: Wholemeal flour gives focaccia a denser texture and a more rustic flavor, perfect for accompanying appetizers or to be enjoyed on its own.
- Wholemeal Scones: These are a healthier variant of the traditional English scone. They have a more robust flavor and pair well with jam and cream.
- Wholemeal Crackers: These can be made with wholemeal flour for a healthier and more fiber-rich option. They can be served with cheeses or dips.
- Pies and pastries: For shortcrust pastry, you can use wholemeal flour to give a more rustic texture and flavor. This can be particularly good for savory pies, like meat pies.
- Wholemeal Biscuits: Biscuits made with wholemeal flour will have a slightly different texture, but will be just as delicious. Try making oat and raisin cookies with wholemeal flour.
- Muffins and cakes: Here too, wholemeal flour can give a more rustic flavor and texture. Try making apple and cinnamon muffins or a carrot cake with wholemeal flour.
- Wholemeal Pancakes: A healthy and delicious breakfast, wholemeal pancakes are fantastic served with maple syrup and fresh fruit.
- Yorkshire Pudding: Although the traditional recipe requires white flour, the use of wholemeal flour can give a more rustic and nutritious version of this English classic.
- Wholemeal Pita Bread: Wholemeal flour can be used to make healthier and fiber-rich pita bread. This bread can be served with hummus or used to make sandwiches.
- Tabbouleh: This is a dish based on bulgur, a type of whole grain. You can make it even healthier using wholemeal bulgur.
- Wholemeal Couscous: Couscous can also be made with whole grain. You can serve it with vegetables and spices, or use it as a base for a salad.
- Falafel: Some falafel recipes use flour to help bind the ingredients together. You can use wholemeal flour for a healthier version.
- Manakeesh: This is a pizza-like dish, which can be made with wholemeal flour for a more rustic base. It can be topped with a variety of ingredients, like za'atar and olive oil.
- Fatayer: These are small stuffed rolls that can be made with wholemeal flour. They can be filled with a variety of ingredients, like spinach or cheese.
- Knäckebröd (Swedish Crisp Bread): This is a traditional Swedish crispbread that is often made with rye flour, but can also be made with wholemeal flour for a different flavor.
- Rugbrød (Danish Rye Bread): Although traditionally made with rye flour, it could be partially substituted with wholemeal flour for a nutritious variation.
- Kanelbullar (Swedish Cinnamon Rolls): Although traditionally these rolls are made with white flour, you could use wholemeal flour to give the rolls a more rustic flavor and a heavier texture
- Frukostbullar (Swedish Breakfast Rolls): These rolls can be made with wholemeal flour for a healthier and more satisfying breakfast.
- Lefse (Norwegian Flatbread): Although the traditional recipe for this Norwegian dish requires white flour, you could use wholemeal flour for a more rustic and nutritious version.
- Kladdkaka (Swedish Chocolate Cake): A healthier variant of this cake could use wholemeal flour instead of white.
In addition to these specific uses, whole wheat/wholemeal flour can be used in combination with other flours to add more fiber and flavor to a variety of recipes.
Whether you are preparing sweets, bread, pasta, or savory dishes, wholemeal flour is a versatile and healthy ingredient to have in your pantry. Remember that whole wheat/wholemeal flour has a more robust flavor and a slightly different texture than white flour, so you might need to make adjustments in your recipes. But once you get used to it, it could become your flour of choice for many preparations.
Whole Wheat/Wholemeal Flour: Rich in Fiber and Autolysis Process
Description: Our whole wheat/wholemeal flour is a high-quality product, notably rich in fiber. To ensure an optimal result in baking, the process includes autolysis, an important step that favors the formation of a lighter and softer alveolar structure. Thanks to this method, you will prevent the flour from becoming excessively compact, obtaining delicious and well-leavened bakery products.
Leavening Guide: Direct Dough
Here I provide you with leavening times for direct dough both at room temperature and in the fridge at 4 degrees Celsius, specifying the quantities of yeast (both mother and beer yeast) and the recommended hydration for whole wheat/wholemeal flour with wheat germ:
Direct dough with beer yeast:
- Quantity of beer yeast: 1-2 grams per 100 grams of flour.
- Hydration: An initial hydration of 50% is recommended (for example, for 100 grams of flour, 50 grams of water).
- Leavening time at room temperature: About 2-3 hours, or until the dough volume doubles.
- Leavening time in the fridge at 4 degrees Celsius: About 8-12 hours, or until the dough volume doubles. It is recommended to cover the dough with cling film or a lid to prevent the formation of a crust.
Direct dough with mother yeast:
- Quantity of mother yeast: 10-20% of the weight of the flour (for example, for 100 grams of flour, 10-20 grams of mother yeast).
- Hydration: An initial hydration of 50% is recommended (for example, for 100 grams of flour, 50 grams of water).
- Leavening time at room temperature: About 4-6 hours, or until the dough volume doubles.
- Leavening time in the fridge at 4 degrees Celsius: About 12-24 hours, or until the dough volume doubles. It is recommended to cover the dough with cling film or a lid to prevent the formation of a crust.
Remember that leavening times can vary depending on the ambient temperature and yeast activity. It is important to observe the dough during leavening to ensure that it reaches the desired consistency and volume. In both cases, we advise you to proceed with further gradual hydration, adding the remaining water and working the dough as it becomes more hydrated, until the desired consistency is reached.
Yeast Management: Seasonal Adaptations for Perfect Doughs
Correct yeast management is just as important and requires adaptations based on the seasons. During the summer, when temperatures are higher, it is recommended to reduce the amount of yeast to 1 gram per kilogram of dough and increase the amount of salt to 25 grams per kilogram. Conversely, during the winter, when temperatures are lower, it is recommended to increase the amount of beer yeast to 2 grams and decrease the amount of salt to 20 grams per kilogram.
Hydration of the Flour: a Key Element for a Perfect Dough
To obtain a perfect dough, the correct hydration of the flour is fundamental. 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 water temperature varies according to the seasons: in summer and during hot days, it is advisable to use refrigerated water at 4°C, while in winter and during cold days, tap water is sufficient.
Kneading Mode and Hydration: Influences on the Final Result
Kneading is a fundamental element to obtain a quality product. The choice of kneading mode affects possible hydration and the final result. When kneading by hand, it is important to bear in mind that high hydrations are not easily achievable, so it is recommended not to exceed 60% hydration. In the case of kneading with a planetary mixer, it is suggested to adopt the same hydration of 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 mixer, it is possible to push towards higher hydrations, which vary according to the strength of the product and the amount of fibers present. It is recommended to start kneading at a low speed and gradually increase it until the final dough is reached.
Without Undesirable Substances and Added Additives
We care about your health and the quality of our product. Our whole wheat/wholemeal flour with wheat germ is produced with attention to food safety. During the cultivation process, strict agricultural practices are applied to eliminate the presence of pesticides and glyphosate, undesirable substances that can be present in some conventional flours. In addition, our flour is free from added additives. We do not use enhancers, preservatives, or any other chemical substance. We are committed to providing a natural product, which preserves the integrity of the grain and maintains all its beneficial properties.
- Whole wheat/wholemeal flour with wheat germ, cultivated in Puglia with integrated agriculture methods.
- Cylinder milling, without removing the germ and without the addition of additives.
- High protein content and rich in fiber.
- Fragrant aroma and nourishing taste, with a note of dried fruit.
- Free from mycotoxins and glyphosate, for a safe and healthy food choice.
- Suitable for leavened doughs with direct method, beer yeast, or mother yeast.
- Supports various types of cooking: electric oven, wood-fired oven, gas oven, frying, boiling, and steam cooking.
- Excellent preservation at room temperature or in the freezer for pre-cooked products.
- Maintenance of freshness over time thanks to the presence of the wheat germ and fibers that retain moisture.
Choose Whole Wheat/Wholemeal Flour with Wheat Germ to enrich your dishes with a high-quality and genuine ingredient. Our flour, thanks to its unique composition, offers you the possibility to prepare delicious and healthy leavened doughs. Try our flour and discover the difference it can make for your dishes.