Flour type 1 medium strength
Flour type 1 medium strength Flour type 1 medium strength

Flour type 1 medium strength

Type 1 Flour: a balanced flour, a good compromise for a bread or pizza with excellent nutritional characteristics. It is recommended for maturing of 12/20 hours.

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Usage recommendations

Suitable for bread, pizza, focaccia and cakes with a unique taste. Type 1 Flour has a discreet yield in doughs, it is characterized by the golden color and delicate aroma of the preparations that is released during cooking.

Recommended leavening 12/20 hours.

We suggest using it pure or mixed with flours from our Fiber and Wellness and Taste and Fantasy lines.


W 230 - 280. The strength index (W) is to be considered as a term to define the best use of the product.

Strength is the ability to form the gluten network (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 network that retains little carbon dioxide and has 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 doughs are 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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