Rusticotto Flour - Crispy Bread
Rusticotto Flour - Crispy Bread Rusticotto Flour - Crispy Bread

Rusticotto Flour - Crispy Bread

Rusticotto: a flour blend of soft wheat type 0, durum wheat, barley and oats.
Durum wheat gives flavor and aroma, while barley and oats enrich its nutritional value.

The ideal mix to make a light bread with a fine and golden crust, for focaccia, grissini or sweet recipes.

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Instructions for use

Suitable for bread, pizza, focaccia, breadsticks. Great for making fragrant sandwiches, toast bread, and sandwiches. It can also be used for sweet preparations: crepes, cakes, and soft cakes.
To be combined with a flour from the Linea Tradizione to bake tasty breakfast bread, focaccia, or to make your breadsticks more flavorful.


Weak mix - to be mixed with one of the flours from the Tradizione Line, depending on the use.

Strength is the ability to form a 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 leavening time.

Strong flours are rich in gluten, absorb liquids to a greater extent, and retain more carbon dioxide. The dough is tenacious, very elastic, and suitable for supporting long leavening.

Recommended recipe

Sweet crepes with Rusticotto flour

Ingredients for 12 crepes:

  • 100g of Rusticotto flour
  • 200ml of milk
  • 1 egg
  • butter
  • 70/80g of sugar
  • Salt

Beat the eggs with the sugar, add the milk, flour, and a pinch of salt. Melt a knob of butter and pour it into the mixture. Cover the bowl with plastic wrap and let the batter rest for 30 minutes at room temperature. Heat a small pan with a little oil, pour in a ladle of batter, and when the edge is colored, flip the crepe and cook on the other side.

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