Antique Gentilosso wheat
Historical variety appreciated for its intense aromatic profile and a less aggressive gluten than modern grains, which contributes to better digestibility.
Type 2 (semi-integral)
High content flour of fibers and fine cruscal parts, ideal for those looking for a nutritious product without sacrificing workability.
Stone grinding
Traditional process that keeps the grain germ and the noisiest components, giving flour a full taste and greater aromatic complexity.
Sensory profile
Amber color with obvious spotter, marked aroma of cereal and toast, strong taste, slightly nucleuted.
Dough structure
Less extendable but very tasty doughs, ideal for lens processing and prolonged leavings.
Gentilosso type 2 wheat flour is particularly suitable for:
Rustic bread and natural leavening bread, with compact and fragrant moulder
Traditional focaccia and crushed, with an intense taste
Pizza in the pan or the shovel, especially with medium-long riptions
Salted bakery products, like crackers, breadsticks and taralli
Rustic sweets, such as dry cookies, tarts and cupboard cakes
It is ideal for those who love authentic flavors and a bakery that enhances the tradition and quality of wheat.
| Medium nutritional values per 100 g of product | |
|---|---|
| Energy (KJ / KCal) | 1418/335 |
| Fat (g) | 2.1 |
| of which saturated (G) | 0,4 |
| Carbohydrates (G) | 7.2 |
| of which sugars (g) | 2.1 |
| Fibers (G) | 8.2 |
| Protein (G) | 12,0 |
| Sale (G) | 0,03 |
Data sheet
| W | min / Max |
100-120 |
| P / the | min / Max | 0,70% |
| Humidity | max | 14,50% |
| Ashes | max | 0,85 |
| Proteins | min | 11 |
| Absorption | > 50% | |
| Stability | > 5 min |
Maximum humidity: 15.50%
