LE FAVOLOSE
Bread flours

 

The art of breadmaking, one of the world’s oldest professions, consists of ​​sacrifices and toil. However, it is a trade that also gives great satisfaction in seeing how a few simple products of the land can be transformed into bread, a symbol of goodness.  For Paolo Mariani, bread is one of life’s true values, and bakers who try our flours can find the best possible way to express themselves.

TYPE 0 BASE
It is our Mill’s top flour and the most common among bakers in the Marche region. The flour is a blend of our region’s finest wheats, together with those of Emilia Romagna. It is suitable for all types of baking which do not require excessively long rising times.

 

Technical characteristics

Protein d.m.

min. 11.5%

Gluten d.m.

min. 10.0%

W

210 – 220

P/L

0.50 – 0.55

Stability

min. 8.5′

Absorption

min. 54%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

TYPE 0 NAZIONALE
A flour with a heady fragrance thanks to the use of Marche region wheats selected during harvest. Ideal for direct doughs that do not require excessively long fermentation times, such as those that are customary in the Marche region, Tuscany and Terni.

 

Technical characteristics

Protein d.m.

min. 10.0%

Gluten d.m.

min. 8.5%

W

180 – 200

P/L

0.50 – 0.55

Stability

min. 7.5′

Absorption

min. 53%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

TYPE 0 RINFORZATA
100% Italian flour obtained, after years of research, from the selection of Marche region wheats that belong to the qualitative classes of the superior breadmaking wheats (SBW). Ideal for doughs requiring medium and long rising times that need high stability and excellent elasticity.

 

Technical characteristics

Protein d.m.

min. 13.0%

Gluten d.m.

min. 11.0%

W

300 – 320

P/L

0.55 – 0.65

Stability

min. 13′

Absorption

min. 57%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

TYPE 0 MANITOBA
A flour of great strength and stability obtained by the milling of the best Canadian wheats. It has a high protein content and is suitable for long rising times. Recommended for leavened baked products and for blending other flours. Ideal for management of the sourdough.

 

Technical characteristics

Protein d.m.

min. 14.0%

Gluten d.m.

min. 13.0%

W

350 – 370

P/L

0.65 – 0.70

Stability

min. 17′

Absorption

min. 60%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

WHOLEWHEAT “TUTTOCORPO”

Flour produced with wheats from the Marche and Emilia Romagna regions, with the method called “tuttocorpo” (whole-body) developed by Paolo Mariani’s family: wheat is milled integrally – i.e. with no separation between the flour and bran, wheat germ and fibres of the aleurone layer – leaving all the characteristics of the grain unaltered. It is suitable for medium to short fermentations.

 

Technical characteristics

Proteins d.m.

Min. 13.5%

Gluten d.m.

Min. 11.0%

W

230 – 250

P/L

0.55 – 0.65

Stability

Min. 8.0’

Absorption

Min. 60%

Ash d.m.

Max. 1.70%

Moisture

Max. 15.5%

CRACKED WHEAT 
A speciality of the Paolo Mariani Mill obtained from the first cracking of the wheat grain during the milling process. Ideal for bakery products rich in flavour and raw fibre.

DURUM WHEAT SEMOLINA
Durum wheat semolina obtained from the best varieties of hard durum wheat. It is finely ground to allow the attainment of soft and smooth doughs.

 

Technical characteristics

Protein d.m.

min. 12.0%

Gluten Quality d.m.

firm, min. 10.0%

Cellulose

max. 0.45%

Colour

B: min. 23

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

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