Soft Wheat Whole Grain Flour Flour obtained from the first grinding of the entire grain of wheat and is therefore darker and richer in fiber, vitamins and minerals Complies with the Italian legislation in force and in particular the law 04/07/1967 n. 580 and smi. Whole grain flour, the most important novelty in the Le Farine di Leonardo® line. First milling provides a naturally, deliciously flavoured whole wheat flour that can be used alone or mixed with other tasty products full of the aroma of wheat. The grains, all grown in Italy, ensure an entirely new, safe, quality product that can be used in many ways for a host of preparations.
Soft Wheat Whole Grain Flour Preparation of dough using a direct method and an indirect method (chariot added to the dough for 30% and stored at 18-20 ° C for a time of about 10-12 hours). Finished products are obtained with medium alveolation size and regular and intense aroma. Whole soft wheat flour, brushed and not reconstructed, with no added bran. This flour is flavourful and ideal alone or mixed for a host of preparations. Integrum® flour combines the healthiness of a top quality, whole wheat product with incredible versatility when compared with the usual whole wheat flour found in shops. Its full flavour and unique performance make it ideal for numerous preparations.
Soft Wheat Grain Flour This plain, soft wheat flour is perfect for small pastries and products that do not require long proofing, such as plum cake and cream puffs. Just the right ally for preparations not requiring great strength when used alone but essential for creating mixes with the other types of flour in the Le Farine di Leonardo® line. Tenerum® performs well in many preparations, not just pastries. It is suitable for the preparation of direct doughs, to obtain biscuits, frolle and sponge cake.
Soft wheat flour Tipo "0" Flour with excellent capacity to absorb liquids, to incorporate fats and to support the addition of other ingredients to the dough es. chocolate, honey, raisins etc. It maintains a great seal on the long fermentations Allows the formation of a strong and tenacious dough, which develops greatly in cooking for the ability to retain carbon dioxide, without collapsing. This plain, soft wheat flour is suitable for long proofing and preparations such as sweet and savoury croissants, Venetian brioche and many others. Perfect when used pure or mixed with other products in the Le Farine di Leonardo® line, Robustum® releases all its flavour and strength for both pastries and bread. The grains used are selected for their quality and give preparations the necessary rheological properties to undergo long proofing.
Ancient Sicilian durum wheat flour Stone ground Great for bread, pizza (deep pan and thin crust), bakery products, both sweet (short pastry) and savoury (bread sticks). Suitable for doughs with short proofing times (6 hrs) and maturation times of approx. 48 hrs (at 3-4°C), with good hydration (approx. 60%). Ideal for artisan breads like Italian Castelvetrano bread (use 20% Timila flour) and leavened bakery products (deep pan and short crust pizza, focaccia). Timila flour can be used on its own or in combination with other flours, with quantities ranging from 10 to 50% of the flour mixture basedon recipes and personal tastes. Cereals used 100% Italian durum wheat.
Ancient Sicilian durum wheat flour Stone ground Great for bread, pizza (deep pan and thin crust), bakery products, both sweet (short pastry) and savoury (breadsticks). Suitable for doughs with short proofing times (6 hrs) and maturation times of approx. 48 hrs (at 3-4°C), with good hydration (approx. 60%). Ideal for Sicilian-style artisan breads and bakery products, both sweet (biscuits, short pastry) and savoury (deep pan pizza, savoury pies). Russello flour can be used on its own or in combination with other flours, with quantities ranging from 10 to 50% of the mixture based on recipes and personal tastes. Cereals used 100% Italian durum wheat.
Ancient Sicilia durum wheat flour Stone ground Great for bread, dry pastries and biscuits (short pastry). Suitable for doughs with short proofing times (4 hrs) and low hydration (approx. 50%): ideal for sweet bakery products and dry pastries (cakes, short pastry, biscuits), crêpes, batters and sweet fritters. Blended with stronger flours it can be used for breadmaking, as it makes the bread much softer inside. Cereali impiegati 100% Italian durum wheat.
Ancient Sicilian durum wheat flour Stone ground Great for bread, pizza (deep pan and thin crust), and savoury bakery products (breadsticks, savoury pies, etc.). Ideal for artisan bread and savoury bakery products (deep pan pizza, focaccia, savoury pies) whose dough requires medium proofing times (8-12 hrs) and good hydration (65%). Compared to other flours from ancient grains, this is easier to work also when used on its own, especially if it has undergone sifting. Cereals used 100% Italian durum wheat.
Re-milled semolina of indigenous Sicilian durum wheat Ideal for home-made pasta, it makes a highly digestible product that keeps its flavour and fragrance for longer. Re-milled semolina can be blended with soft-wheat flour to make bread. It also makes crispy, flavoursome leavened products like focaccia and thin crust pizza, cakes and other dry pastries (biscuits, etc.). Excellent for breading. Cereal used 100% Italian durum wheat.