Wholemeal flour medium-high strength

Wholemeal flour medium-high strength

Soft whole wheat flour, the most complete from a nutritional point of view: rich in fiber, it is characterized by the aroma that the doughs release after cooking.


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Usage tips

Suitable for bread and cakes and perfect for a pizza with a more rustic and complete flavor. Whole wheat flour can be used for sweet and savory preparations, for all types of baked goods, and for bread with a well-structured crumb.

It is ideal for 24/48 hour maturation.


W 280 - 320. The strength index (W) is to be considered as a label to define the best use of the product.

Strength is the ability to form the gluten mesh (which retains more or less carbon dioxide) and the power of liquid absorption. The proteins responsible for gluten formation are two insoluble proteins: gliadin and glutenin.

Weak flours form a gluten mesh that retains little carbon dioxide and have a reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a long rising time.

Strong flours are rich in gluten, absorb liquids in a higher percentage, and retain more carbon dioxide. The dough is tenacious, very elastic, and suitable for supporting long leavenings.

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Packaging and storage
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shelf life
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