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Dolce 190 | Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ for Biscuits and shortbread

Product Description

Our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ is the result of careful selection of the variety, which in this case is called Bramante, cultivated in Puglia following integrated farming methods. This flour is specifically adapted for the production of biscuits and shortbread, guaranteeing excellent and high-quality final results.

Nutritional Characteristics and Grinding Method

Our flour undergoes cylinder grinding, which preserves the wheat germ and we do not add any type of additive. This allows us to maintain all the nutritional characteristics of the wheat intact, as it is not subjected to heating during the grinding process. The flour has a protein content varying from 9.5% to 10.5% and mineral salts up to 0.90%, offering a significant nutritional contribution.

Recommended Gastronomic Uses

This flour, thanks to its low protein and gluten content, is perfect for a variety of sweet and savory preparations. Here are some suggestions for gastronomic pairings:

1. Chocolate chip cookies
2. Fruit tarts
3. Flavored breadsticks
4. Cream puffs with pastry cream
5. Sweet shortcrust pastry with jam
6. Sponge cake with whipped cream and strawberries
7. Flatbread with ham and mozzarella
8. Short leavening bread with olives
9. Thin flatbread with tomato and oregano
10. Scones with jam and cream
11. Shortbread
12. Apple crumble
13. Muffins
14. Pancakes
15. Chocolate brownies
16. Banana bread
17. Oat and raisin cookies

Organoleptic and Nutritional Characteristics

• Delicate fresh wheat aroma.
• Rich and nourishing flavor.
• Preserves a wide range of essential nutrients, including vitamins, minerals, and fibers.

Recommended Types of Dough and Workings

Our flour is suitable for leavened doughs with a direct method, using both brewer's yeast and sourdough. Thanks to the presence of fibers, enzymes, and mineral salts naturally present in the wheat grain, the flour adapts to any type of production process.

Leavening Times

Leavening times can vary based on room temperature, the type of yeast used, the presence of salt, and the hydration of the dough. Here are some general indications:

Room temperature (about 20-22°C):

• Brewer's yeast: it generally requires from 1 to 2 hours for standard leavening.
• Sourdough: leavening times can vary depending on the maturity of the sourdough. In general, it is recommended to follow the specific indications of the recipe.
• Salt: Salt can slightly slow down leavening, so a slightly longer leavening time may be needed compared to a dough without salt.
• Water: a higher amount of water can accelerate leavening, while a lesser amount can slightly slow it down.

Refrigerator temperature (about 4°C):

• Brewer's yeast: leavening in the refrigerator is slower and generally requires from 8 to 24 hours. It is recommended to leave the dough covered in the refrigerator overnight for long maturation leavening.
• Sourdough: leavening in the refrigerator can take from 12 to 48 hours, depending on the maturity of the sourdough and the type of dough. It is advisable to follow the specific indications of the recipe.
• Salt: even in the refrigerator, salt slightly slows down leavening, so a longer leavening time may be needed compared to leavening at room temperature.
• Water: the lower temperature slows down yeast activity and may require more time for leavening compared to room temperature.

However, it is important to note that leavening times can vary depending on the specific factors of the recipe and personal preferences. It is advisable to follow the recipe instructions carefully and do tests to find the optimal leavening time for your dough.

Yeast Management: Seasonal Adjustments for Perfect Doughs

The correct management of yeast 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 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 kilogram.

Flour Hydration: A Key Element for Perfect Dough

To get a perfect dough, correct hydration of the flour is fundamental. 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 Mode and Hydration: Influences on the Final Result

Kneading 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's important to note that high hydrations are not easily achievable, so it's recommended not to exceed 60% hydration. In the case of a planetary mixer, it's suggested to adopt the same hydration as hand-kneaded dough, being careful not to overheat the dough to avoid compromising the gluten structure. With a professional or semi-professional spiral mixer, it's possible to push towards higher hydrations, which vary based on the strength of the product and the amount of fibers present. It's recommended to start kneading at low speed and gradually increase it until reaching the final dough.

Supported Cooking Methods

The flour is suitable for use in the electric oven, the wood oven, and the gas oven. Also, it lends itself well to frying and cooking in water or steam. A gentle cooking at moderate and slow temperatures is recommended to ensure a perfect drying of the product to the center and a uniform golden coloring.

Shelf Life of the Finished Product

The finished product obtained with our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ has excellent shelf life over time, both at room temperature and in the freezer (in the case of pre-cooked and frozen products). The presence of wheat germ and a higher number of fibers slow down the firming and allow the product to stay fresh for a longer period.

Available Packages

We offer our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ in different packages: 1 kg, 5 kg, and 25 kg, to adapt to the different needs of our customers.

Choose our Cake flour/Pastry Flour Wheat flour Italian type "0" with wheat germ to obtain irresistible and high-quality products.

Sources:

Nutritional Value and Health Benefits: Soft wheat, such as Triticum aestivum, is rich in fiber, proteins, minerals, and bioactive compounds like phenols and carotenoids, which offer health benefits including antioxidant, antidiabetic, and cholesterol-lowering properties. The wheat germ in your product remains alive and is particularly known for its vitamin and antioxidant content, contributing to improved well-being and supporting metabolic health (MDPI).

No Additives and Pesticides: Your flour, grown without pesticides like glyphosate and free of additives, retains essential nutrients. The natural milling process that preserves the wheat germ also has a positive impact on the digestibility and tolerability of the product (Rothamsted Research).

Improved Digestibility: Consuming products made from natural, unrefined flours with live wheat germ can help improve digestion and reduce the impact of gastrointestinal disorders associated with industrial flours. This is supported by research that highlights the importance of dietary fiber in improving intestinal function and preventing chronic diseases (MDPI).