Wholemeal Soft Wheat Flour for all Purpose Italy - 1kg
Origin & Raw Material
Made from 100% Italian soft wheat sourced from Molino Mariani’s controlled supply chain in Marche / Emilia-Romagna.
Wholemeal / “integrale” — meaning the whole wheat kernel is milled, retaining the bran and germ, which gives it higher fiber and nutrient content.
The flour is obtained by milling and subsequent abburattamento (sifting) of the cleaned wheat, removing impurities but preserving much of the kernel.
Organoleptic / Physical Characteristics
Color: characteristic brownish (“marroncino”) tone typical of wholemeal flours. Molino Paolo Mariani
Texture: fine powder, without clumps or foreign particles.
Usage / Applications
Very suitable for bread, pizza, focaccia, cake, or other baked goods where you want the nutritional benefits of whole grain but still a relatively soft texture. Since it’s wholemeal, it gives more fiber and more “grainy / nutty” notes in the flavor.
Because of its absorption and gluten strength, you may need to adjust hydration (i.e., add more water) when using in dough vs more refined flours.
Storage
Best stored in a cool, dry place, away from heat and direct light.
Wholemeal Soft Wheat Flour for all Purpose Italy - 1kg
IDEAL FOR: all types of fresh pasta, very suitable for gnocchi and to give roughness to pasta sauce Paolo Mariani is very attentive and jealous of Italian tradition and how could he not be jealous of fresh pasta? This flour is obtained with a particular grinding technique developed for the first time by our grandfather Urbano in the 1980s. Grainy and well-calibrated, it has a particularly low ash content which allows the light color of the paste to be maintained, even when frozen.