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Versatile 240 | All-purpose/Plain Wheat flour Italian type "0" with wheat germ for Neapolitan Pizza

Our Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ is an excellent product, ideal for making high-quality pizzas.

Origins and Cultivation

Cultivated in Puglia, this flour benefits from the Bisanzio and Bologna cereal varieties. Our company uses integrated farming methods, an approach that respects the environment, limiting the use of chemicals and favoring biodiversity. This choice allows us to offer a flour free from Mycotoxins and Glyphosate.

The Importance of Non-GMO Cereals in Our Modern Agriculture

Despite technological progress, the modern grains that we cultivate in our fields remain non-GMO, respecting agricultural tradition and preserving the biodiversity of our ecosystem.

Gentle roller milling and without additives

The Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ is obtained through roller milling. The basis of our company philosophy is the decision to fully preserve the living wheat germ, without subtracting it, and to create our flours without the addition of any type of artificial or chemical additives. The integrity of the wheat germ gives our flours considerable nutritional properties, positively influencing the cooking of the product and the ability to absorb liquids. The result is a genuine and healthy product, perfect for a balanced diet.

Expiration

For optimal freshness, consume preferably within 6 months of production.

Liquid Absorption and P/L Ratio

Another distinctive element of our flour is the high absorption of liquids, above 60%. The P/L ratio, between 0.55 and 0.60, indicative of the tenacity and extensibility of the dough, makes our flour ideal for soft and tasty pizzas.

Gastronomic Indications

Soft wheat flour type 0 is a medium strength flour (with a W index of 240), which makes it very versatile in preparing various dishes. This index indicates the amount of water that the flour can absorb and its resistance to processing, making it ideal for baked goods that require moderate elasticity. Here are some gastronomic indications:

1. Neapolitan Pizza
2. Homemade Bread
3. Pan Pizza
4. Focaccia
5. Savory Pies
6. Bundt Cake
7. Gnocchi
8. Fritters and Pancakes
9. Oil Rolls
10. Fresh Pasta
11. Ciabatta
12. Piadina Romagnola
13. Scones
14. Bagels
15. Hamburger Buns
16. Dutch Crunch Bread (Tijgerbrood or Tiger Bread)
17. Knäckebröd (Swedish Crispy Bread)
18. Fjellbrød (Norwegian Mountain Bread)

Always remember to store the flour in a cool and dry place to maintain all its organoleptic properties.

Leavening Times and Hydration

The Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ has excellent tolerance to fermentation thanks to its properties. Leavening times can vary depending on environmental conditions and the type of yeast used.

Direct Dough

• At Room Temperature (about 20-22°C). For direct dough with yeast, use about 2-3 grams of fresh yeast for 1kg of flour and a hydration of 60-65%. Let the dough rest for about 2-3 hours.
• With sourdough, for the same amount of flour, use about 150-200 grams of refreshed sourdough and a hydration of 60-65%. The leavening time will be about 6-8 hours.
• In the Fridge at 4°C. For direct dough with yeast in the fridge, use 1 gram of fresh yeast for 1kg of flour and a hydration of 60-65%. Leave the dough in the fridge for about 24 hours.

With sourdough, for the same amount of flour, use 100-150 grams of refreshed sourdough and a hydration of 60-65%. Leave the dough in the fridge for 24-48 hours.

Dough with Biga

• At Room Temperature (about 20-22°C). For the dough with biga, use about 1 gram of fresh yeast for 1kg of flour and a hydration of 45-50% for the biga. Let the biga rest for about 16-20 hours. Then, add the biga to the dough with further hydration of 15-20%. Let the dough rest for about 2-3 hours.
• In the Fridge at 4°C. For the dough with biga in the fridge, use 0.5 grams of fresh yeast for 1kg of flour and a hydration of 45-50% for the biga. Let the biga rest in the fridge for about 24 hours. Then, add the biga to the dough with further hydration of 15-20%. Let the dough rest in the fridge for another 24 hours.

Remember that these are only general tips. Times and quantities can vary depending on the specific leavening conditions and dough processing.

Yeast Management: Seasonal Adjustments for Perfect Doughs

Proper yeast management is equally important and requires adjustments based on the seasons. During the summer, when temperatures are higher, it is recommended to reduce the amount of yeast to 1 gram per kilo of dough and increase the amount of salt to 25 grams per kilo. Conversely, during the winter, when temperatures are lower, it is recommended to increase the amount of brewer's yeast to 2 grams and decrease the amount of salt to 20 grams per kilo.

Flour Hydration: A Key Element for Perfect Dough

To obtain perfect dough, the correct hydration of the flour is essential. Follow these guidelines for optimal result: incorporate 50% of the total water directly with the flour and gradually add the remaining half. Keep in mind that the water temperature varies according to the seasons: in summer and during hot days, it is advisable to use refrigerated water at 4°C, while in winter and during cold days, tap water is sufficient.

Kneading and Hydration Mode: Influences on the Final Result

The dough is a fundamental element to obtain a quality product. The choice of kneading mode affects the possible hydration and the final result. When kneading by hand, it is important to keep in mind that high hydrations are not easily achievable, so it is recommended not to exceed 60% hydration. In the case of a planetary mixer dough, it is suggested to adopt the same dough hydration as the hand-made dough, being careful not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral kneader, it is possible to push towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It is recommended to start kneading at low speed and gradually increase it until the final dough is reached.

Storage

For optimal storage of the Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ, we recommend a temperature between 20 and 22°C and a relative humidity between 65% and 68%. These conditions positively influence the behavior and yield of the flour during processing. Don't wait any longer! Experience the difference that Blue Line | All-purpose/Plain Wheat flour Italian type "0" with wheat germ can make in your culinary preparations.

Add to cart now and start creating culinary masterpieces with our superior quality flour!

Nutritional Benefits of Wheat Germ: Wheat germ is a rich source of vitamins (such as B vitamins and vitamin E), minerals (magnesium, zinc, selenium), and polyphenols, which offer antioxidant properties. These elements support cardiovascular health, boost the immune system, and improve gastrointestinal function by promoting beneficial gut bacteria. The preservation of live germ in your flour allows consumers to enjoy these digestive benefits (BMJ).

Prebiotic Properties for Digestion: Studies show that wheat germ fibers act as prebiotics, enhancing the growth of beneficial gut bacteria such as Bifidobacterium, associated with healthier digestion and a balanced gut flora. This confirms the superior digestibility of your flour, thanks to the preservation of wheat germ during the production process (Nutrition Advance).

Agricultural and Environmental Impact: Your use of integrated agriculture, free from glyphosate and pesticides, promotes environmental responsibility and the health benefits associated with consuming less-processed, more natural wheat products. These practices are increasingly valued as they reduce exposure to harmful chemicals, improving the digestibility and tolerability of the final product (Dr. Axe).