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Semi-Whole Wheat Flour with wheat Italian Type 2 with Wheat Germ: Health, Flavor, and Versatility in One Product

Our Semi-Whole Wheat Flour with wheat Italian Type 2 with wheat germ is produced with the Bologna variety, grown in Puglia using integrated farming methods that exclude the use of pesticides and glyphosate. This variety and the selection of high protein content grains guarantee a high-quality product with excellent performance.

The Importance of Non-GMO

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

Organoleptic Characteristics

The presence of fibers and living wheat germ gives our flour an authentic, rustic flavor. Compared to white flour, products made with our flour will have a fuller flavor and a more robust texture. Thanks to the fibers, enzymes, and minerals naturally present in the wheat grain, our flour brings a genuine and nutrient-rich food to your table.

Nutrition and Health

• Our flour is free from unwanted substances such as chemical additives and glyphosate.
• Rich in fiber, it helps regulate intestinal function and provides a more lasting feeling of fullness.
• The living wheat germ preserves all the nutrients, including a high protein content.

Expiration

Consume within 6 months from production for optimal freshness.

Usage and Storage

The Semi-Whole Wheat Flour with wheat Italian Type 2 with a W of 280 is a very versatile product. Its strength, indicated by the W rating, represents the dough's resistance, its ability to absorb water, and its adaptability to different processes. Flour with a W of 280 is considered strong flour, ideal for making bakery products with medium-long leavening times. In addition, because it is obtained from whole grain milling, it retains more fiber and nutrients than more refined flours, making it ideal for more rustic and flavorful preparations.

1. Pastries
2. Rustic Bread
3. Semi-wholemeal Pizza
4. Focaccia
5. Scones
6. Yorkshire Pudding
7. Crumpets
8. Shortbread
9. Cottage Pie and Shepherd's Pie
10. Pasties
11. Bread Pudding
12. Full English Breakfast
13. Pita Bread
14. Couscous
15. Baklava
16. Manakeesh
17. Taboon Bread or Lafah
18. Fatayer
19. Falafel
20. Hummus.

In general, this flour is very suitable for Italian cuisine, which often requires robust and well-leavened doughs, and which favors rustic and natural flavors.

We recommend gradual hydration for superior liquid absorption over 65%. Also, thanks to the presence of wheat germ and fiber, the finished product maintains its freshness for a longer period of time at room temperature and in the freezer.

Leavening Time Guide: Direct Dough and Biga Direct dough at room temperature:

• With Brewer's Yeast: 2-3 hours for a dose of 1-2 g of brewer's yeast per 500 g of flour, with a hydration of 60-65%. Remember, hydration can vary depending on environmental conditions and the desired consistency of the dough.
• With Sourdough: 3-4 hours for a dose of 100-150 g of sourdough per 500 g of flour, with a hydration of 60-65%.

Direct dough in the fridge at 4 degrees:

• With Brewer's Yeast: 18-24 hours for a dose of 0.5 g of brewer's yeast per 500 g of flour, with a hydration of 60-65%.
• With Sourdough: 24-48 hours for a dose of 100-150 g of sourdough per 500 g of flour, with a hydration of 60-65%.

Biga at room temperature:

• With Brewer's Yeast: 16-18 hours for a dose of 0.5 g of brewer's yeast per 500 g of flour, with a hydration of 45-50%.

Biga in the fridge at 4 degrees:

• With Brewer's Yeast: 24-48 hours for a dose of 0.1-0.2 g of brewer's yeast per 500 g of flour, with a hydration of 45-50%.

Yeast Management: Seasonal Adjustments for Perfect Dough

Correct 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 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.

Flour Hydration: A Key Element for a Perfect Dough

To obtain a perfect dough, correct hydration of the flour is crucial. 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 temperature of the water varies according to 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.

Mixing Mode and Hydration: Influences on the Final Result

The dough is a fundamental element in obtaining a quality product. The choice of mixing mode affects 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 recommended not to exceed 60% hydration. In the case of dough with a planetary mixer, it is suggested to adopt the same hydration as the dough made by hand, being careful not to overheat the dough to avoid compromising the gluten structure. 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 fiber present. It is recommended to start the dough at low speed and gradually increase it until reaching the final dough.

Packaging

Our Semi-Whole Wheat Flour with wheat Italian Type 2 with Wheat Germ is available in 5 kg and 25 kg packages, ideal for all your culinary needs.
Experience the difference of a natural and nutritious flour, try our Strong Flour/Bread Wheat Flour Italian Type 2 with Wheat Germ.

Add an authentic, rustic touch to your dishes!

Sources

Gastrointestinal Benefits: A trial has shown that bread enriched with wheat germ can improve intestinal health by increasing colonies of beneficial bacteria such as Bacteroides spp. and Bifidobacterium spp., which are associated with numerous health benefits (BMJ Open).

Rich in Polyphenols: Wheat germ is a concentrated source of polyphenols, known for their antioxidant properties. These compounds may offer protection against chronic diseases by acting against inflammatory processes in the body (MDPI).

Cardiovascular Health: Including wheat germ in the diet is linked to a reduction in risk factors for cardiovascular diseases, such as lowering LDL cholesterol levels and improving overall cardiovascular system health (Organic Facts).

Anti-aging Properties and Metabolic Support: Rich in vitamin E and B vitamins, wheat germ can support skin health, counteract aging, and improve cellular metabolism, transforming nutrients into usable energy (Organic Facts).