Puglia · Dal 1966
Forte 320
High-strength Type 0 flour (W 300–360) for contemporary pizza, croissants, high-hydration focaccia and special long-fermentation breads.
Forte 320 is born from the Italian strong wheats Bologna and ACA 360, non-GMO, grown in the heart of Puglia with voluntary integrated farming: no pesticides, no glyphosate, no synthetic chemical compounds.
- W 300–360 — High strength for long, controlled fermentations up to 72 h in the fridge.
- Hydration ≥ 65% — For contemporary pizza, focaccia and high-hydration breads.
- Live wheat germ — Superior aroma, digestibility and shelf-life of the finished product.
- Secure payment
- Protective packaging
- Traceable supply chain
Versatility
Ideal for
Forte 320 enhances the most varied preparations, in the kitchen and at the table.
From field to mill
100% Apulian supply chain, integrated and traceable
All èViva flours come from our wheats grown in the heart of Puglia, in Apricena (FG), through voluntary integrated farming practices: no glyphosate, no synthetic pesticides, no GMOs (EC Reg. 1829/2003 and 1830/2003).
Every batch is traced from field to bag: from seed to harvest, from refrigerated silo storage to milling, up to packaging in our Apricena facility. A short, controlled and verifiable supply chain that ensures the purity and varietal identity of every lot.
Technical data
Specifications
How to use it
Practical tips for use
Forte 320 is the go-to flour for contemporary pizza, special long-fermentation breads and medium-complexity sweet leavened products. It handles both the direct method — recognised by the Vera Pizza Napoletana standard — and indirect methods with biga or poolish.
Recommended guidelines
In summer use 1 g of fresh yeast per kg of dough with salt at 22–25 g/kg; in winter 2 g/kg with salt at 18–20 g/kg. The W 350–360 strength ensures the gluten network holds through biga and poolish, but indirect methods require careful balancing to avoid a gummy finished product.
100 g
Nutritional values
Controls
Food safety
Every èViva flour is produced under rigorous controls on raw material and process, with full supply-chain traceability.
Warnings
Allergens
Contains gluten. May contain traces of soy, molluscs and mustard as contaminants.
Available formats
Frequently asked questions
FAQ — Forte 320
What kind of flour is Forte 320?
Forte 320 is a high-strength soft wheat flour type 0, with W 300–360. It comes from a blend of the Italian wheats Bologna and ACA 360, grown in Puglia with voluntary integrated farming. It keeps the wheat germ alive, is additive-free, non-GMO and vegan-friendly.
What does W 320 flour mean?
The W value indicates the strength of the flour, i.e. its ability to support the dough during fermentation. A W 300–360 flour is a strong flour: it withstands long cold fermentations (up to 72 hours), indirect methods with biga or poolish and hydrations over 65%.
What is Forte 320 recommended for?
High-hydration contemporary pizza (in pala, in pan, evolved Neapolitan), long-matured focaccia, bread with biga or sourdough, croissants, brioche, laminated dough, egg pasta, gnocchi and fried products that require structure.
Is Forte 320 good for Neapolitan pizza?
Yes, it is particularly suited to contemporary Neapolitan pizza and its evolutions: it withstands long fermentations and high hydration (over 65%), typical conditions of modern Neapolitans with 24–72 hour cold maturations.
Can I also use it for bread and focaccia?
Yes. Forte 320 is ideal for long-fermented bread with biga or sourdough, high-hydration focaccia, loaves and baguettes. It withstands prolonged maturation and delivers open, even crumb.
How much water does Forte 320 absorb?
Over 65% of its weight. We recommend incorporating 50% of the total water with the flour and gradually adding the remaining half. In summer, cold water at 4 °C is best; in winter, tap water is enough.
How long should a Forte 320 dough proof?
It withstands cold fermentation up to 72 hours. Direct, at room temperature, the useful window is 6–12 hours depending on the yeast used. It is a flour designed precisely to exploit long maturation.
Is it suitable for biga, poolish and sourdough?
Yes, it is among the most suited in the èViva range for indirect methods: biga (even at 70–80%), poolish, autolyse, sourdough. The W 300–360 and min 13% protein ensure structural hold even with intense pre-ferments.
What is the difference between Forte 320 and a Manitoba?
Manitoba is generally a very strong flour made with North American wheats. Forte 320 reaches a comparable W but comes from Italian wheats (Bologna + ACA 360) grown in Puglia without glyphosate, with live wheat germ kept during milling: the same technical strength, a traceable supply chain and more wheat aroma in the finished product.
What is the difference between Forte 320 and a supermarket strong flour?
Traceable Italian wheat, Agricola Piano's short supply chain, live wheat germ kept during milling, no additives, no improvers, no added enzymes. It is not an anonymous blend built to standardise yield, but a strong flour that brings aroma, identity and digestibility to the finished product.
Why is live wheat germ important in a strong flour?
The germ contains enzymes and noble oils that aid natural fermentation, softness retention and aroma development. In a strong flour like the 320, the germ compensates in aroma for the length of the fermentations.
Does it contain additives or improvers?
No. Forte 320 contains no additives, added enzymes, emulsifiers or improvers. Its performance depends on the quality of the wheat, the live wheat germ and correct use in the dough.
Can I use Forte 320 in a home oven?
Yes. It is perfect in a home oven too for pan pizza, long-matured bread and high-hydration focaccia. We recommend cold fermentation from 24 to 48 hours and a hot bake for a well-developed crust.
In which formats is it available?
1 kg bag (code 412 — EAN 8056477660416), 5 kg bag (code 413 — EAN 8056477660423) and 25 kg professional bag (code 415 — EAN 8056477660430).
Verified reviews
What our customers say
I bought the Type 0 flour. Great aroma and taste of the pan pizza. At high hydrations, being free of improvers, it doesn't cut anyone any slack: you have to be patient. I highly recommend it!
The first time I tasted the Type 0 flour for pizza I was amazed by such authentic flavours, and the same goes for the type 1 and type 2.
Very workable flour and it gives an incredible taste and aroma!
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