For Bread
Bread is a sacred at the center of our lives and cultures. Many different types exist around the world, and recipies are passed from generation to generation.
The Tradition of Baking
Simple and indispensable ingredients like water and flour are transformed into bread: a baked good with many unique variations. As if by magic, the natural properties of yeast and the skill of expert hands create a food that is unmatched in its sheer authenticity.
In all of its forms and varieties, bread is an essential part of Italian culture and of our meals.
“You can recognize your homeland by the taste of its bread.”
Flour for All Kinds of Bread
Typical Italian bread is made with techniques and ingredients that can vary from province to province, and there are countless varieties. Each Italian region harbors an immense variety of breads that come in all shapes and sizes, made with different ingredients, methods, and traditions. Choosing the right flour is the first step in making authentic, traditional bread.
00 Flour for Bread
Our Classic 00 Flour for Bread is recommended for direct-method baking and is ideal for small loaves, grissini, and crackers. This flour is specially formulated to work in a variety of recipes and cooking methods to create tasty, flavorful baked goods. It works great with bread machines and pairs well with seeds and other toppings.
0 Flour for Professional Recipes
This Type 0 Flour for professional recipes was specifically designed with the needs of professional bakers in mind. Recommended for baking, for preferment doughs, or for fortifying lower-strength flour. Ideal for preparing high-hydration doughs that need to rise for hours.
It is rich in gluten, ensuring excellent dough stability during the final processing stage.
Manitoba 0 Flour for Long Fermentations
Manitoba Type 0 Flour is made by milling high-gluten wheat. It is excellent for baked goods with high-hydration doughs, doughs with long proofing times, or even for refreshing your dough starter. It is a very elastic flour and makes for a dough that is strong, tensile, and less prone to deflation. It can also be mixed with other flours to increase the strength of the flour.
Rustic Whole Wheat Flour with Fiber
Whole Wheat Flour, thanks to its high soluble fiber content, can absorb a lot of liquid and tends to rise less. It ensures an excellent yield and extended shelf life of the dough. It is relatively low in carbohydrates and calories, while containing plenty of nutrients, including protein, bran, and vitamins. Use it to make pizza dough that's especially flavorful!
Le farine per ogni tipo di pane
Il pane tipico italiano vanta tecniche e ingredienti che possono variare da provincia a provincia, le varietà di pane sono innumerevoli. Ogni regione del nostro territorio ha custodito una varietà immensa di pani differenti, per ingredienti, processi, forme e tradizioni. Scegliere la giusta farina è il primo passo per ottenere il vero pane della tradizione.
Farina 00 per pane
La Farina 00 Classica per Pane è indicata per la panificazione con metodo diretto; ideale per ottenere piccoli pani, grissini e cracker. È una farina creata ad hoc per le diverse esigenze e preparazioni e per ottenere un prodotto gustoso e fragrante. È adatta all‘uso con macchina del pane e all’impiego di semi o altri condimenti.
Farina 0 manitoba per grandi lievitati
La Farina 0 Manitoba è ottenuta dalla macinazione di grani selezionati di forza. Ottima per ricette ad alta idratazione, a lunga lievitazione o per il rinfresco del lievito madre. È una farina molto estensibile, che consente di ottenere un impasto resistente, più tenace e meno soggetto a sgonfiarsi. Utile anche miscelata ad altre farine per aumentare la forza.
Farina integrale rustica con fibra
La Farina Integrale grazie alla ricchezza di fibre nobili ha una capacità di assorbimento di liquidi molto elevata e una minore tendenza alla lievitazione. Assicura un'ottima resa produttiva e una prolungata durata dell'impasto. Ha un apporto di glucidi e calorie particolarmente basso e dosi superiori di elementi nutrienti come proteine, crusca e vitamine. Il suo utilizzo è consigliato per la realizzazione di pizze particolarmente fragranti.
How to Make Bread that is High-quality and Healthy
Types of Dough
Straight dough, also called direct dough, is when fresh ingredients are kneaded together all at once, and then left to rise. Indirect doughs are made using a pre-ferment, like when making pizza doughs. For the best pre-ferments, you need to use a high-strength flour (like a W 300).
Hydration
When talking about doughs, hydration refers to the ratio of water to flour. The amount of hydration needed determines whether you should use a weak, medium-stength, or high-strength flour.
Rising
Longer rising times need higher-strength flour. Yeast reacts to the amount of gluten in the flour you choose, so using a high-gluten flour will ensure that your dough will have a nice consistency. On the contrary, for short rising times, using a high-strength flour would result in a dough that is too tough.
