Profumata 240

Profumata 240 is a medium-strength soft wheat flour type 1, with W 210–240. It comes from the Italian wheats Bologna and Rebelde grown in Puglia with voluntary integrated farming, without glyphosate. It keeps noble bran and live wheat germ: rustic aroma, natural golden colour, excellent digestibility.

Type 1 is a soft wheat flour with a maximum ash content of 0.80% d.m. (Italian Decree 187/2001): it sits halfway between type 0 and type 2. It keeps a significant share of noble bran and — in the èViva line — the whole wheat germ.

W indicates the strength of the flour, i.e. its ability to support the dough during fermentation. W 210–240 is a medium strength: suited to direct doughs with fermentations of 4–6 hours at room temperature, not intended for pre-ferments such as biga or poolish.

Apulian homemade bread, classic round pizza, focaccia, rustic piadina, breadsticks, taralli, rustic tarts, coarse biscuits, fresh pasta and gnocchi. Its medium strength and P/L 0.45–0.55 make it easy to work even by hand.

Yes, that is its main vocation: it is born as a type 1 special bread flour, ideal for homemade bread, loaves, round loaves and medium-hydration pan pizzas. The live wheat germ gives the bread a clean aroma and a tasty crumb.

Yes, in the classic direct-dough version: the medium strength is compatible with the short fermentations of round Neapolitan pizza, with a cornicione whose aroma is more rustic than that of a refined type 0.

Between 58% and 62% of its own weight. It is advisable to add the water gradually during mixing and — if possible — a short autolyse to help hydrate the bran.

No. Profumata 240 is designed exclusively for the direct method: the structure of the flour does not support pre-ferments (biga, poolish), which risk compromising the hold and creating a gummy texture. For type 1 with indirect methods choose Profumata 290.

The 240 (W 210–240) is a medium-strength type 1 designed for direct doughs and fermentations of 4–6 hours. The 290 (W 270–290) is the strong version: it withstands biga, poolish and cold maturations of up to 72 hours. Same wheats, same live germ, very different technical processes.

Yes, in the final doughs with short or medium fermentations. It is not the ideal choice for refreshing sourdough, where a higher-strength flour is preferable.

Traced Italian wheats (Bologna and Rebelde), grown directly by Agricola Piano without glyphosate, live wheat germ and noble bran kept during milling, no additives. It is a type 1 with character: in the finished bread you can smell the aroma of the wheat and the naturalness of the dough.

The germ is the most precious part of the grain: it contains natural oils, enzymes and aromatic substances. By staying in the flour it gives the bread more aroma, digestibility and a naturally more active fermentation, without external additions.

No. Profumata 240 is free from additives, added enzymes, emulsifiers and improvers. It is non-GMO and suitable for a vegan diet.

5 kg bag (code 428 — EAN 8056477661031) and 25 kg professional bag (code 430 — EAN 8056477661048). Minimum shelf life of 8 months, extendable to 12 if stored correctly.