Line meal “flavour & health”

Line meal “flavour & health”

The line of flour Flavors & Health combines the sensory values, taste, flavor and aroma of bread with a healthy high values resulting from less refined flour.

Grangusto is a flour type “1” of extraction with the addition of fiber and vital wheat germ.


FLOUR TYPE “1” GRANGUSTO “CLASSICA”
It is characterized by rustic appearance, giving the bread a delicate scent thanks to the presence of wheat germ.

Intended use:

Bakery: suitable for the production of soft pastes with dough 18/20 hours. The germ makes the paste more elastic by reducing the average time of the pastethan a flour “00” with the same W (400).

Pizzeria: suitable for making pizzas with long rising up to 2/3 days at 2 ° C in an atmosphere dough. The germ makes the paste more elastic by reducing the average time of the paste than a flour “00” with the same W (400).

Scheda Tecnica



FLOUR TYPE “1” GRANGUSTO “FLEXIA”
It is characterized by rustic appearance, giving the bread a delicate scent thanks to the presence of wheat germ and fibers.

Intended use:

– Bakery: suitable for the production of soft pastes by direct method, breadsticks,crackers. The germ makes the paste more elastic by reducing the average time of the paste than a flour “00” with the same W (300).

– Pizzeria: suitable for the production of fermentation medium pizzas, 8/12 hours. The germ makes the paste more elastic by reducing the average time of the paste than a flour “00” with the same W (300).

Scheda Tecnica



FLOUR TYPE “2” GRANGUSTO “CLASSICA”

It is characterized by the dark bread crumb, giving the bread a delicate and intensive scent thanks to the presence of wheat germ.

Intended use:

Bakery: suitable for the production of soft pastes with dough 18/20 hours. The germ makes the paste more elastic by reducing the average time of the pastethan a flour “00” with the same W (400).

Pizzeria: suitable for making pizzas with long rising up to 2/3 days at 2 ° C in an atmosphere dough. The germ makes the paste more elastic by reducing the average time of the paste than a flour “00” with the same W (400).

Scheda Tecnica



FLOUR TYPE “0” CUOR DI GRANO ORO

Flour Type “0” Cuor di Grano Oro, with gwheat germ, which is an important resource as well as from a nutritional point of view and from the taste point, allowing us to obtain fragrant baked goods with all the flavor of the grain.

Intended use:

Bakery: suitable for the production of 20/22 hours dough. The germ makes the paste more elastic by reducing the average time of the pastethan a flour “00” with the same W (400).

Pizzeria: suitable for making pizzas with long rising up to 4/5 days at 2 ° C in an atmosphere dough. The germ makes the paste more elastic by reducing the average time of the paste than a flour “00” with the same W (400).

Scheda Tecnica



FLOUR TYPE “0” CUOR DI GRANO OMNIA

Flour Type “0” Cuor di Grano Omnia, with gwheat germ, which is an important resource as well as from a nutritional point of view and from the taste point, allowing us to obtain fragrant baked goods with all the flavor of the grain.

Intended use:

Bakery: suitable for the production of soft pastes with dough 16/18 hours. The germ makes the paste more elastic by reducing the average time of the pastethan a flour “00” with the same W (360).

Pizzeria: suitable for making pizzas with long rising up to 2/3 days at 2 ° C in an atmosphere dough. The germ makes the paste more elastic by reducing the average time of the paste than a flour “00” with the same W (360).

Scheda Tecnica



FLOUR TYPE “0” CUOR DI GRANO RAPID

Flour Type “0” Cuor di Grano Rapid, with gwheat germ, which is an important resource as well as from a nutritional point of view and from the taste point, allowing us to obtain fragrant baked goods with all the flavor of the grain.

Intended use:

Bakery: suitable for direct dough production. The germ makes the paste more elastic by reducing the average time of the pastethan a flour “00” with the same W (250).

Pizzeria: suitable for making pizzas with short rising up to 4/8 days.. The germ makes the paste more elastic by reducing the average time of the paste than a flour “00” with the same W (250).

Scheda Tecnica


farro

SPELT FLOUR

Speltis the oldest type of grain grown. Used by man since the Neolithic age, he was also the basic food for the famous Roman legions. Spelt flour is rich in group B vitamins, proteins and mineral salts such as potassium and magnesium. It is also a cereal that contains a small amount of gluten. It is characterized by high digestibility.

Intended use:

Bakery: suitable for bread with short rising up production.

Pastry: suitable for the production of biscuits and tarts.


cereali-antichi

“ORIGINE” MIX OF ANCIENT CEREALS

“Origine” is a mix of ancient cereals designed for high hydration dough and romana’s pizza. It is a mixture of a low-refining flour enriched by the presence of wheat germ, spelt flour and Khorasan flour. Spelt flour is rich in vitamins and minerals (potassium and magnesium) and is characterized by high digestibility. The Khorasan grain, whose name meant “where the sun originates”, was formerly cultivated in Iran and is a “pure” (never hybridized) cereal rich in protein and mineral salts (magnesium, potassium, sodium). Both of these grains have high digestibility and give to the pizza and bread an extremely delicate taste.

Intended use:

Bakery: suitable for the production of  soft pastes with long rising up of 18/20 hours.

Pizzeria: suitable for romana’s pizza production with rising-up of 24/36 hour.

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