Bakery

SOFT WHOLEMEAL FLOUR

€ 2,40

Country-style bread Preparation of dough with the straight dough method and the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 10-12 hours). Flour obtained from grinding the whole grain of wheat; it is therefore darker and richer in fibre, vitamins and mineral salts. Finished products have a regular, medium  large hole structure and an intense aroma. ​​​​​​​ Cereal used Blend of Italian, European and Canadian GMO free soft wheat varieties.

Farina di grano tenero tipo "1"

€ 2,88

Per un pane dal profumo inconfondibile, dal sapore delicato, con una colorazione ambrata uniforme e una mollica alveolata e leggera. Ideale per la preparazione di ciabatte e zoccoletti. • Preparazione di impasti con metodo indiretto (biga aggiunta all’impasto almeno per un 30% e conservata a 18°C/20°C per un tempo superiore alle 24 ore circa). • Farina molto forte ottenuta a partire da una miscela di grani appositamente studiata per caratterizzare il prodotto finito. • Particolarmente indicata per la preparazione di impasti idratati all’ 80% circa.   Cereali impiegati Miscela di grani teneri americani, europei e canadesi, OGM free.  

MANITOBA

€ 2,40

Soft wheat flour Italian type "0". Typical Italian bread formats: ciabatte, zoccoletti, puglies​​​​​​​i. Strong flour with high protein content and excellent absorption capacity. Ideal for the preparation of dough with the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 24-26 hours) and refresh of culture starter. Recommended for blending with weaker flours. Finished products with large, regular hole structure.   Cereal used Blend of Canadian GMO free soft wheat varieties

NAZIONALE

€ 2,00

Soft wheat flour Italian type "0". Recommended for bread made with low hydration dough, rolled bread, breadsticks and for any dough that needs no great strength. Preparation of dough with average texture, 50% hydration, using the straight dough method with short rising time. Total processing time of 3-4 hours required to obtain finished products. To be used for blending with stronger flour. Cereals used Blend of Italian GMO free soft wheat varieties.

PIAVE

€ 2,40

Soft wheat flour Italian type "0". Bocconcini, milk bread, oil bread, focaccias. Ideal for the preparation of dough with the straight dough method and biga/poolish refresh starter. Elastic and easily workable dough can be obtained quickly. ​​​​​​​Particularly recommended for well-risen, soft bread with a thin crust and fine, uniform hole structure.​​​​​​​   Cereal used Blend of Italian, European and Canadian GMO free soft wheat varieties.

SUPER

€ 2,40

Soft wheat flour Italian type "0". Typical Italian bread formats: tartarughe, maggiolini, biove, ciabatte, mantovane. Flour with a medium-high gluten content and good capacity to absorb liquids. To be used for the preparation of dough with the straight dough method or the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 18-20 hours). ​​​​​​​The finished products are well developed with a medium sized, regular hole structure.   ​​​​​​ Cereal used Blend of Italian, European and Canadian GMO free soft wheat varieties.

TREVISO

€ 2,00

Soft wheat flour Italian type "0". ​​​​​​​Recommended for the preparation of dough with the straight dough method, sponge and dough method (poolish starter kept at 18°C/20°C for 15 hours), and biga/poolish refresh starter. Short total processing time of approx. 4/6 hours to obtain finished products. Depending on the degree of hydration of the dough, finished products can be obtained with small, dense holes (mantovane) or large, uniform holes (baguettes). ​​​​​​​Cereal used Blend of Italian and European GMO free soft wheat varieties.

VENETA

€ 2,40

Soft wheat flour Italian type "0". Italian local specialities. The dough is tenacious, allowing the bread to develop excellently during baking. ​​​​​​​Ideal for processing with either the straight dough method or the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 10-12 hours, or poolish kept at 18°C/20°C for 14-15 hours). ​​​​​​​ Cereal used Blend of GMO free soft wheat varieties.