Visit our blog to discover many creative and healthy recipes on how to best use our Forte 320 | All-purpose/Plain Wheat flour Italian type "0"  with Wheat Germ for Neapolitan pizza and croissants! You'll find ideas for pizza, focaccia, bread, desserts, and much more.

Forte 320 | All-purpose/Plain Wheat flour Italian type "0" with live wheat germ

Ideal for Pizza, Bread and Puff Pastry

Nutritional Characteristics and Cultivation Method

Discover our Red Line soft wheat flour type "0" with live wheat germ, ideal for making pizza, bread and puff pastry. Our wheat is grown in Puglia using integrated farming methods (sustainable agriculture), this variety of wheat is free from Glyphosate and pesticides, ensuring a healthy and high-quality product.

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 farming traditions and preserving the biodiversity of our ecosystem.

Detailed Specifications of the Soft Wheat Flour Type '0' with Live Wheat Germ

This fine flour is distinguished by its remarkable technical characteristics. Its protein composition is extraordinarily high, exceeding 13%, giving baked products a unique and tasty consistency. The W factor, an index of gluten strength, exceeds 300, denoting high resistance and endurance, making it the perfect ingredient for a variety of baking recipes. The ratio between the elastic and extensible consistency of gluten (P/L) varies between 0.60 and 0.66, suggesting a perfect balance between these two qualities. Finally, the flour boasts a water absorption above 65%, ensuring perfect hydration during processing.

Cylinder Milling: Technology for Preserving Nutritional Properties

The cylinder milling technology used preserves all the nutritional characteristics of the grain, maintaining its nutritional value. The wheat germ is not removed during the milling process, which contributes to providing additional nutritional benefits and authentic flavor to your doughs.

Guide to Proper Hydration of the Red Line Soft Wheat Flour Type '0'

The liquid absorption of this flour is high, exceeding 65%. It is recommended to hydrate it gradually, adding 50% of the water initially and the rest gradually and as needed.

Versatile Uses of the Red Line Soft Wheat Flour Type '0' in Bread-making Preparations

The soft wheat flour type 0 red line with a W greater than 300 and proteins greater than 13% is a very versatile product, offering a wide range of possibilities in the kitchen, especially in the Italian tradition. This flour is rich in gluten, a mix of proteins that provides elasticity and extensibility to the dough, essential for baked products that require a robust structure and good leavening.
Here is a list of possible uses for this flour:

1. Contemporary Pizza
2. Artisan Bread
3. Brioches and Croissants
4. Homemade Pasta
5. Focaccia
6. Cakes and baked goods
7. Gnocchi
8. Fried products
9. Products with leavened dough
10. Babà
11. Yorkshire Pudding
12. Bagels
13. American Pizza
14. Kanelbullar (Swedish cinnamon rolls)
15. Knäckebröd (Swedish crispbread)

In general, the red line soft wheat flour type 0 with a W greater than 300 and proteins greater than 13% is a valuable ally in the kitchen, thanks to its versatility, its resistance in long processing and its ability to hold highly hydrated doughs.

Versatility of Soft Wheat Flour Type '0' with Live Wheat Germ in Different Bread-making Techniques

Red Line soft wheat flour type "0" with live wheat germ is suitable for different types of dough and processing, both with the direct and indirect method. You can use it with yeast or sourdough, always obtaining superior quality results. Thanks to the variety, quality, and presence of fibers, enzymes, and minerals naturally present in the wheat grain, this flour adapts to any type of production process.

Tips for Optimal Cooking of Products with Soft Wheat Flour Type '0' red line

You can bake your products using an electric oven, a wood oven, or a gas oven. In addition, you can also fry, boil in water or steam cook. Gentle cooking at not too high temperatures is recommended to ensure perfect drying of the product to the center and a uniform and golden color.

Guide to Leavening and Yeast and Salt Proportions for the Red Line Soft Wheat Flour Type '0'

Direct Method: The direct method requires all ingredients to be mixed together at once. Here is a general guide to leavening times and yeast and salt proportions to use:

• Yeast: The amount of yeast to use can vary depending on the temperature and leavening times, but a good rule of thumb is to use about 1-2% fresh yeast or 0.5-1% dry yeast relative to the weight of the flour.
• Salt: Generally, the amount of salt used is around 1.5-2% relative to the weight of the flour.
• Leavening Times: After kneading, let the dough rest at room temperature for about 2-3 hours. Then, put the dough in the fridge for slow leavening, which can last from 12 to 24 hours.

Method with Biga: The biga is a pre-dough that is prepared in advance and requires very long leavening, improving the structure of the bread and its flavor. Here are the recommended proportions and leavening times:

• Preparing the Biga: Use about 50% of the total flour, a very low amount of yeast (about 0.1% relative to the weight of the flour) and water in a quantity equal to the weight of the flour. Mix the ingredients and let them leaven at room temperature for about 12-16 hours.
• Final Dough: Add the rest of the flour, water, salt (1.5-2% relative to the total weight of the flour) and a bit of yeast if necessary (0.1-0.2% relative to the weight of the flour). Let the dough leaven for 1-2 hours at room temperature, then proceed with shaping and baking.

Remember, these are general guidelines. The exact proportions and times can vary depending on the specific environmental conditions (such as temperature and humidity), the ingredients used and the specific baking techniques.

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 kilogram of dough and increase the amount of salt to 25 grams per kilogram. Conversely, during 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 kilogram.

The Hydration of Flour: A Key Element for a Perfect Dough

To obtain a perfect dough, the correct hydration of the flour is essential. Follow these guidelines for an 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 depending on the seasons: in summer and on hot days, it is advisable to use refrigerated water at 4°C, while in winter and on cold days, tap water is sufficient.

Kneading Method and Hydration: Influences on the Final Result

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

Excellent and Prolonged Shelf Life of Products Made with Soft Wheat Flour Type '0' red line

The shelf life of the finished product is excellent and extended over time, both at room temperature and in the fridge. The presence of the wheat germ and a greater presence of fibers allow the product to stay fresh longer, maintaining its organoleptic characteristics intact.

Choose the Format of Soft Wheat Flour Type '0' with Live Wheat Germ Red Line Most Suitable for You

Discover the quality and authentic taste of our soft wheat flour type "0" with live wheat germ Red Line. Choose the format that best suits your needs: available in 1 kg, 5 kg, and 25 kg packs.

To support the description of Forte 320 | Type 0 Wheat Flour with Wheat Germ, several scientific studies highlight the benefits of wheat germ, a key ingredient in this flour. Wheat germ is rich in essential nutrients like vitamin E, B vitamins, magnesium, zinc, and selenium, which contribute to overall health, especially gut health, by promoting beneficial bacteria like Bacteroides spp and Bifidobacterium spp (Verywell Health).

Wheat germ is also known for its high polyphenol content, particularly ferulic acid, which has antioxidant properties and can help protect cells from oxidative damage. While further studies are needed to confirm all the benefits in humans, initial research suggests its potential in supporting metabolic health (Bakers Authority).

When incorporated into products like pizza dough or croissants, its nutritional density and natural oils enrich flavor and aroma, offering health benefits without the need for additives. Since the wheat germ remains "alive," it also improves digestibility and enhances the sensory qualities of baked goods, making Forte 320 ideal for long fermentation processes (Nutrition Advance).