Flour Type "1" Weight 500 gr

Bread Flour Type 1


  • Packed in Modified Atmoshere
  • Shelf Life: 18 Monts

Additive-Free Flour

Bread Flour type “1”, sourced from Italian soft-wheat varieties.
Ideal for the production of gourmet rolls, Ciabatta bread and soft whole-meal pizza.
Its germ and bran-rich content makes the dough very fragrant and preserves the natural taste of the grain.

Ciabatta Bread:

Place the flour on the table and give it a ring shape. Warm the water up to about 30°C and melt the yeast in it; add the water inside the core of the flour’s ring and knead; add the salt and then keep kneading until the dough gets soft and elastic. Sprinkle it with a pinch of flour, cover and let it leaven for at least 1 hour.

After that, divide the dough into little rectangle shaped portions; let them leaven for further 40 min.

Oven cook at 220°C for 20 min.

Product Feature

Alveograph W 220 - 250
Alveograph P/L 0.50 - 0.60
Liquid Absorption 54% Min
Humidity Max 15.50
Stability Time 12 Minutes