The Wholemeal Pizza & Focaccia Flour is made with selected grains and stone ground to preserve the authentic taste and essential nutrients. Thanks to the presence of fibers and bran, it guarantees a highly digestible dough, with a crisp crust and a soft and well alveolated mollic.

With a force W 260-300, is ideal for doughs with medium-high hydration, favoring a well-developed structure and perfect leavening.Thanks to its balanced composition, it allows you to obtain light, fragrant and tasty pizzas and focaccias, with an intense and natural flavor.

This flour is the perfect choice for those who love long maturation, mother yeast and the tradition of artisan bakery.

What to use it for?

✔ Crisp and light pizza – Great for doughs with long fermentation.
✔ Rustic leaves – Perfect to achieve a fragrant and well-alveolated result.

Why choose her?

) Stone Grinding – Keeps fibers, vitamins and essential minerals.
) Light and digestible impacts – Raw helps digestion and improves water absorption.
) Perfect for long maturation – Excellent with mother yeast or slow fermentation.
) Intense and natural taste – Exalt the authentic taste of wheat.
) Ideal structure for pizza and focaccia – Gives crispness and balanced softness.
) Flour without additives or improvers – Only natural wheat.
) Easy to work tools – Perfect for home and professional ovens.
) Increased storage of finished product – Keeps crispness and fragrance longer.
) Excellent hydration of the dough – Allows perfect elasticity for spreading.
) Healthier alternative to refined flours – Rich in fibers and proteins.

Benefits

🔹 Rich in natural fibres – It promotes digestion and regulates metabolism.
🔹 High water absorption – More elastic and digestible impacts.
🔹 Authentic taste of wheat – Give character to pizza and focaccia.
🔹 Excellent alveola – It allows a perfect leavening with fragrant crust.
🔹 Increased freshness – The dough remains light and tasty longer.
🔹 Natural and without additives – Healthy choice for the whole family.
🔹 Perfect for professional bakers and home baker – Excellent cooking performance.
🔹 Stable and workable impact – Easy to handle even for less experienced.
🔹 Suitable for doughs with natural fermentation – Exalt the taste of the mother yeast.
🔹 Handmade quality – Ideal for pizzas and focacce of higher level.

Main Features

Processing

✔ Stone ground to preserve essential fibers and nutrients.
✔ No chemical additive, only pure grain worked naturally.

Structure and yield in the stacks

✔ Good water absorption capacity for elastic and soft doughs.
✔ Perfect for medium-long leavenings with mother yeast.
✔ It promotes a well-alveolated mollic and a crispy crust.

Flavor and aroma

✔ Full and rustic taste, with intense notes of wheat.
✔ Authentic aroma, enhanced by long maturation.

Visual appearance and texture

✔ Dark and rich color, typical of whole grains.
✔ Rustic texture with visible bran particles.

Recommended Uses

✔ Crispy and light pizza
✔ Fragrant and rustic leaves

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 not recommended for soft cakes, but it is excellent for rustic biscuits and tarts.

❓ What is the difference compared to Type 0 flour?
✔ The Wholemeal Type has more fibre and a more intense flavour.

❓ Does it contain gluten?
✔ Yes, it is not suitable for gluten-free diets.

❓ Can you use it with your mother's yeast?
✔ Absolutely yes, improves fermentation and taste.

❓ Can I use it to make pizza?
✔ Yes, it is perfect for crispy and well-developed doughs.

❓ Can you mix with other flours?
✔ Yes, it can be combined with more refined headlights to balance dough.

❓ How long does it take to rise compared to flour 00?
✔ Being richer in fibers, leavening times can be slightly longer.

❓ Does it keep pizza better than refined flour?
✔ Yes, the pizza prepared with this flour remains fragrant longer.

❓ Can I use it for fresh pasta?
✔ No, it is more suitable for baked dough such as pizza and focaccia.

❓ What is the ideal temperature for storing flour?
✔ Less than 25°C, in a dry place and away from moisture and heat sources.