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Mediterranea | All-Purpose/Plain Wheat Flour Italian Type "0" with Wheat Germ – Quality and Tradition from Puglia

Characteristics of Mediterranean type 0 soft wheat flour

The Mediterranean type 0 soft wheat flour is the result of a collaboration between our company and renowned experts Antonio Pascarella and Vincenzo Viscusi. This high-quality flour is grown sustainably in Puglia, using integrated farming techniques to ensure the highest quality of the final product.

Sustainable cultivation and product quality

One of the strengths of this flour is its attention to health and ethics. During the cultivation process, rigorous measures are adopted to ensure that the flour is free of mycotoxins and glyphosate, thus ensuring a safe and high-quality product for our customers.

The Importance of Non-GMO Grains in Our Modern Agriculture

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

Milling and protein content

The milling of the flour takes place using cylinder technology, which preserves the wheat germ and all the nutritional characteristics. The Mediterranean type 0 soft wheat flour has a sustained protein content, above 13.0%, which makes it ideal for leavened doughs with direct and indirect methods. 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, allowing to obtain excellent final products.

Gastronomic uses of Mediterranean type 0 soft wheat flour

The Mediterranean type 0 soft wheat flour, with a W value of 290, is a versatile product that lends itself to many different uses. Its extensibility and its robustness make it ideal for a variety of recipes and cooking methods. Here are some of the best uses for this flour:

1. Babà
2. Brioches
3. Croissants
4. Focaccia
5. Mixing with other flours
6. Worked Bread
7. Bread Making
8. Egg Pasta
9. Pre-fermented Pastry with Biga
10. Leavened Pastry
11. Contemporary Pizza
12.  Scones
13. Yorkshire Pudding
14. Cornish Pasty
15. Crumpets
16. Hot Cross Buns
17. Steak and Kidney Pie
18. Ploughman's Lunch

These are just some of the possible uses for Mediterranean type 0 soft wheat flour. Its versatility, combined with its strength and extensibility, make it a valuable ingredient for any baker or pastry chef.

Leavening guide for Mediterranean type 0 soft wheat flour with a W of 290

Direct dough with brewer's yeast

Ingredients:

• Flour: 1 kg
• Water: 650-750 ml (65-75% of flour incidence, to balance the dough consistency given the strong gluten network of the flour)
• Salt: 20-22 g (2-2.2% of flour incidence, to strengthen the gluten network and enhance flavor)
• Fresh brewer's yeast: 3-6 g (0.3-0.6% of flour incidence, to have controlled and not too rapid leavening which could make the bread rubbery)

Leavening:

• At room temperature (20-22 degrees Celsius): the leavening time will be between 2-4 hours. This is because at room temperature the brewer's yeast works faster.
• In the refrigerator at 4 degrees: from 24 to 48 hours. At this temperature, the leavening process slows down, allowing a longer fermentation which leads to a more developed flavor.

Direct dough with sourdough

Ingredients:

• Flour: 1 kg
• Water: 650-750 ml (65-75%)
• Salt: 20-22 g (2-2.2%)
• Refreshed sourdough: 200-300 g (20-30% of flour incidence, to promote good leavening and develop characteristic flavors)

Leavening:

• At room temperature (20-22 degrees Celsius): 6-12 hours. Sourdough works slower than brewer's yeast, allowing longer fermentation and richer flavor.
• In the refrigerator at 4 degrees: 48-72 hours. Also in this case, the cold slows down the leavening, allowing a more prolonged fermentation and a better development of flavors.

Dough with biga and brewer's yeast

Ingredients for the biga:

• Flour: 500 g
• Water: 325-375 ml (65-75% of flour incidence, to create a semi-solid dough)
• Fresh brewer's yeast: 1-2 g (low to allow slow and prolonged leavening)

Ingredients for the dough:

• Biga
• Flour: 500 g
• Water: 325-375 ml (65-75% of flour incidence)
• Salt: 20-22 g (2-2.2% of flour incidence)
• Fresh brewer's yeast: 2-4 g

Leavening:

• Biga at room temperature: 16-24 hours. The biga, thanks to its low yeast content, leavens slowly, developing a complexity of flavor.
• Dough with biga at room temperature: 2-4 hours.
• Dough with biga in the refrigerator at 4 degrees: 24-48 hours.

Dough with biga and sourdough

Ingredients for the biga:

• Flour: 500 g
• Water: 325-375 ml (65-75% of flour incidence)
• Refreshed sourdough: 100-150 g (20-30% of flour incidence)

Ingredients for the dough:

• Biga
• Flour: 500 g
• Water: 325-375 ml (65-75% of flour incidence)
• Salt: 20-22 g (2-2.2% of flour incidence)
• Refreshed sourdough: 100-150 g

Leavening:

• Biga at room temperature: 16-24 hours.
• Dough with biga at room temperature: 6-12 hours.
• Dough with biga in the refrigerator at 4 degrees: 48-72 hours.

These times and proportions are only indicative and may require adjustments based on specific environmental conditions, the specific quality of the yeast, and the desired consistency of the dough and finished bread.

Yeast management: seasonal adjustments for perfect doughs

Proper yeast management is just as important and requires adaptations 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.

Hydration of the flour: a key element for a perfect dough

To get a perfect dough, the correct hydration of the flour is fundamental. Follow these guidelines for optimal results: 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

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 advisable not to exceed 60% hydration. In the case of a dough with a planetary mixer, it is suggested to adopt the same hydration of the dough made by hand, being careful not to overheat the dough to avoid compromising the structure of the gluten. 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 advisable to start the dough at low speed and gradually increase it until the final dough is reached.

Versatility in Cooking Methods of Mediterranean type 0 soft wheat flour with a W of 290

Its versatility also extends to supported cooking methods. It is possible to successfully use this flour in the electric oven, wood-fired oven, gas oven, for frying, boiling in water, and steaming. A gentle cooking is recommended, at not too high temperatures, to guarantee a perfect drying of the product up to the center and a uniform and golden coloration.
Discover the Mediterranean type 0 soft wheat flour from 'Malati di Pizza'! High quality, origin from Puglia, versatile workability. Create fragrant bread, irresistible pizzas, fresh pasta, and delicious sweets.

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