The Farina Pane Integrale Grinded in Stone is the ideal ingredient for those looking for a product rich in fibers and authentic taste. Made with a stone grinding process that preserves all the grain components, this flour guarantees a high nutritional value and a better digestibility than the refined flours.
Thanks to his strength W 230-250, is perfect for dough with medium and long lees, ensuring a soft texture and a fragrant crust. The high content of bran and wheat germ gives an intense and natural taste, exalting the taste of homemade whole breads or artisan bakeries.
What to use it for?
✔ Integral bread – Soft, perfumed and with an excellent fiber intake.
Why choose her?
) Stone Grinding – Keeps intact vitamins, minerals and essential fibers.
) Ricca di fibre – It promotes digestion and intestinal well-being.
) Intense and natural taste – Authentic taste of whole wheat.
) Perfect for medium and long leaven dough – It guarantees a balanced structure.
) Without additives or preservatives – 100% natural and genuine.
) Improved bread preservation – Keeps fragrance and freshness longer.
) High water absorption power – Elastic and well structured impacts.
) Suitable for both professional and home cooking – Excellent results in every preparation.
) Authentic and rustic aroma – Ideal for those who love bread with a strong taste.
) Versatile for traditional and innovative doughs – Perfect for those who experience new recipes.
Benefits
🔹 Source of natural fibres – It promotes digestion and intestinal well-being.
🔹 Increased hydration of the dough – Elastic and soft dough.
🔹 Authentic taste of wheat – Give more character to the preparations.
🔹 Excellent sauce in cooking – Well-leavened and fragrant dough.
🔹 Natural and without additives – Healthier and genuine choice.
🔹 Perfect for bread making and pastry – Versatile and balanced.
🔹 More protein than refined flours – Ideal for structured doughs.
🔹 High workability – Simple to knead, even by hand.
🔹 Increased bread life – Stay soft and fragrant longer.
🔹 Suitable for professional recipes – High quality for bakers and bakers.
Main Features
Working
✔ Stone ground to preserve all nutritional properties.
✔ No chemical additive, only pure grain worked naturally.
Structure and yield in the stacks
✔ Excellent capacity to absorb water for elastic dough.
✔ Perfect stability for medium and long leavening.
✔ Give the bread a fragrant crust and a soft mollic.
Flavor and aroma
✔ Intense and slightly rustic taste, with notes of cereals.
✔ Natural and persistent fragrance, typical of whole wheat.
Visual appearance and texture
✔ Brown color with natural shell.
✔ Rustic texture, perfect for benches with well developed alveolatura.
Suggested Uses
✔ Integral bread – Soft, perfumed and with an excellent fiber intake.
Formats and Packing
📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.
Conservation and Mode of Use
📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.
FAQ - Frequently Asked Questions
❓ Can I use it for desserts?
✔ No, being integral and rich in fibers is ideal for making bread.
❓ What is the difference with flour 0?
✔ The whole flour has more fibers and a more intense taste than 0.
❓ Does it contain gluten?
✔ Yes, it is not suitable for those suffering from celiac disease.
❓ Is it suitable for the mother yeast?
✔ Yes, it lends itself very well for natural fermentation.
❓ Can I mix it with other flours?
✔ Sure, it can be combined with more refined headlights to balance dough.
❓ Does the bread made with this flour last more?
✔ Yes, thanks to the increased presence of fiber and stone grinding.
❓ What is the ideal temperature to keep it?
✔ Less than 25°C, in a dry place and away from moisture.
❓ Can you contain allergens?
✔ Yes, it contains gluten and can have traces of soy, sesame, milk and mustard.
