Agricola Piano Profumata 240 Soft Wheat Flour Type 65 with Live Germ 5kg - 100% Natural, No Additives Ideal for Bread, Focaccia, Rolls, Pastries

W 210/240: Ideal for direct pasta with medium fermentation times, guaranteeing excellent elasticity and strength. Perfect for high hydration recipes, allowing for a richer flavor and better consistency in the final product. VERSATILE APPLICATIONS: Perfect for rustic bread, plate pizza, focaccia, quiches, marbled cake, pancakes and pancakes, muffins, fresh pasta, scones, bagels, brownies, pies, pates, crumpets and crumbs. With a higher fiber content, it offers a more fragrant product. 100% Italian wheat: Produced with 100% Italian wheat, non-GMO and free of glyphosates or pesticides, it meets the demands of consumers looking for high-quality, natural and reliable products. No chemical additives: Our flour does not contain chemical additives, guaranteeing a pure and natural product. It includes untreated live wheat germ, which preserves its nutritional value and enhances the taste and aroma of your baked goods. 100% Natural: Our flour is 100% natural, resulting in a highly fragrant, tasty and easily digestible product. This natural quality is confirmed by a shelf life of 6 months from the date of production.

BREAD AND FOCACCIA IN DIRECT PASTE: Tipo 1 soft wheat flour (between a T65 and a T80) of medium strength, W 210-240, designed for homemade bread and loafs, focaccia and everyday rolls, also for classic pizza in direct dough. HYDRATION 58-62%: According to the data sheet, 580 to 620 g of water per kg of flour, to be adapted to the recipe and add gradually. The amount of water also depends on kneading. WHEAT GERM IS KEEPED: the germ remains in the flour when grinding. With the share of bran of a Tipo 1 flour, it brings aroma and true taste of wheat to bread and focaccia. POULIA WHEAT, WITHOUT ADDITIVES: Bologna and Rebelde varieties grown in integrated agriculture in Puglia. No additives. 11 lbs bag: for those who often bake their bread and for small bakeries. Location: 4-6 hours at 21-24 °C or up to 24 hours in the refrigerator; with yeast or sourdough, not for biga or poolish. Store cool, dry and away from light. Contains gluten; may contain traces of soy, mollusks and mustard.