When patience meets quality, unforgettable breads are born.
This flour is the choice of bakers who are not in a hurry, who know that to get a crispy bread out and soft inside, it serves the right balance between strength, elasticity and hydration. With a W of 360-400, this flour is ideal for all long leavening, up to 48 hours, even with mother yeast or biga. Its structure perfectly supports high hydration, developing tenacious and versatile doughs, suitable to achieve homemade bread, rustic loaves, slippers and beads with airy and perfumed mollic.

What to use it for?

It is the right flour for:

• Long leavening bread

• Indirect yeast (biga, poolish, yeast)

• High hydration skins

• Rustic and artisanal loafers

• Bread with seeds, nuts or cereals

Why choose her?

Because it guarantees:

• Stability during all leavening

• Excellent development in cooking

• Intense and natural aroma

• Fragrant and golden crust

• Mollica alveolata and soft

• High water absorption (60-62%)

• Increased bread life once cooked

Benefits

• High digestibility thanks to the long fermentation process

• Guaranteed stability in stacks, even with long leavening

• Excellent water absorption for well hydrated dough

• Structural operations also in professional high temperature furnaces

• Fragrant crust and light molluscs after cooking

• Excellent aesthetic and aromatic performance

• Elastic and workable also by hand

• Reduction of the waste in breadmaking

• Versatility for bakers and home bakers

• Complies with health and food safety regulations

Main Features

Working

Farina refined by selected European grains, with cylindrical processing and precise filling to ensure uniformity.

Structure and yield in the stacks

Stretch, stable and highly moisturizing. Ideal for long fermentations and structured panificates.

Flavor and aroma

Gentle and natural taste, enhances the use of mother yeast or preferments.

Visual appearance and texture

Fine, white, lump-free flour. Excellent aesthetic yield in the finished product: golden crust and airy mollic.

Suggested Uses

✔ Homemade bread
✔ Rustic Filoni
✔ Long leaven pagnotte
✔ High hydration skins
✔ Bread with biga or yeast mother
✔ Gourmet or special sandwiches

Practical Council: for an optimal result, let the dough mature in the fridge for 24 hours with a 40% biga. You will get an alveolate bread, highly digestible and perfumed.

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?
It is designed for bakers, but can also be used for some baked cakes (e.g. panettoni, colombe).

❓ What is the difference with flour 0?
She has a force greater (W 360-400) and is more suitable for long leavening and technical breading.

❓ Does he have gluten?
Yes, it contains natural gluten from tender wheat.

❓ Is it suitable for those who are first armed?
Yes, but it is ideal for those who have a minimum of experience with long leavening dough.

❓ All right for pizza?
Yes, especially for pizza in baking tray or high hydration with long maturation.

❓ Is it suitable for professional use?
Yes, it is perfect for bakeries, pizzerias and craft workshops.

❓ Can I use it to hang with biga?
Yes, it is excellent for processing with preferential.

❓ What is the best method of dough?
Indirect impact with aging in the refrigerator.

❓ Is it suitable for home making?
Absolutely yes, even for those who love homemade bread with long leavening.

❓ What are the ideal leavening times?
From 16 to 48 hours, depending on the technique used.