URBANO

The Urbano Line

 

The URBANO LINE was created in remembrance of how much love our grandfather Urbano handed down over the years, together with his passion and dedication to the mill. Our work and studies have led us to create and produce this flour that is high in raw fibre, which brings memorable bygone flavours to the palate.

Breadmaking is like taking a trip down memory lane: a time when the wheat was transported by the farmer, then ground in stone mills, and finally eaten at the dinner table after having been broken by hand and shared among dining companions. Alternatively, it was homemade and, in so doing, the family became a community in which time turned into the ‘waiting time’ necessary for leavening. This is what we wish to convey through the URBANO LINE: our love of bread, the taste of life’s simple pleasures and the products that originate from the land.

Type 2 Base

Flour obtained from the Marche region’s best wheats, whose extraction takes place through intermediate milling stages in which a high fibre, naturally less refined, product is obtained.

Ideal for focaccia, pizza, bread … the great taste of a bygone era!

 

Technical characteristics

Protein d.m.

min. 14.0%

Gluten d.m.

min. 11.0%

W

220 – 230

P/L

0.55 – 0.60

Stability

min. 9′

Absorption

min. 59%

Ash d.m.

max. 0.95%

Moisture

max. 15.5%

Type 2 Forte

A blend of selected wheats, belonging to the qualitative classes of the Strong Wheats (W), thanks to which we were able to obtain a flour with more strength and stability, high in fibre and flavour.

It is great for making the famous Roman-style focaccia, but also suitable for all those products that need medium-long leavening times.

 

Technical characteristics

Protein d.m.

min. 15.0%

Gluten d.m.

min. 12.5%

W

320 – 330

P/L

0.70 – 0.80

Stability

min. 14′

Absorption

min. 62%

Ash d.m.

max. 0.95%

Moisture

max. 15.5%

Type 2 Dolce

Who said that the flour used to make sweets has to be type “00”? To obtain a dough suitable for any type of sweets with the “old and genuine” taste  (from biscuits to cream puffs!) you can also use a soft flour that is high in fibre which can make all the difference to the finished product. Why not try to remember the past by eating well!?

 

Technical characteristics

Protein d.m.

min. 12.0%

Gluten d.m.

min. 9.0%

W

150 – 160

P/L

0.45 – 0.50

Stability

min. 5′

Absorption

min. 55%

Ash d.m.

max. 0.95%

Moisture

max. 15.5%

TYPE 1 FORTE

Flour produced with the best Italian strong wheats. Ideal for medium to long fermentations, with the right amount of fibre, suitable for all uses. It is excellent for maintaining sourdough.

 

Technical characteristics

Proteins d.m.

Min. 15.5%

Gluten d.m.

Min. 13.0%

W

340 – 360

P/L

0.70 – 0.80

Stability

Min. 18’

Absorption

Min. 64%

Ash d.m.

Max. 0.80%

Moisture

Max. 15.5%

TYPE 1 BASE

Flour produced with the best white Italian wheats. Ideal if you are looking for more taste and more fibres, without changing the product appearance as compared to the typical white flours. Ideal for medium to short fermentations.

 

Technical characteristics

Proteins d.m.

Min. 13.0%

Gluten d.m.

Min. 11.0%

W

230 – 240

P/L

0.55 – 0.65

Stability

Min. 11.5’

Absorption

Min. 57%

Ash d.m.

Max. 0.80%

Moisture

Max. 15.5%

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