Shipments will be suspended from August 7 to August 21
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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
Primitiva Integrale is stone husked whole-wheat flour that is extremely elastic and workable. It is ideal for pizza, bread and flatbreads with a rustic and natural taste, with up to 70 percent hydration and fermentations up to 24 hours.
€2,90
Only 2 left in stock
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Primitiva Integrale is a stone husked whole wheat flour that is extremely innovative compared to traditional whole wheat flours. Very different from other whole-wheat flours, it is extremely elastic and easily workable due to its excellent absorption, features that are rare in a traditional whole-wheat flour.
Like the entire Primitiva line, it can help you rediscover the taste and aroma of the best grain selections. It is particularly suitable for pizza doughs, bread and focaccia with a rustic, natural taste. For pan pizza, it is recommended to combine it with a strength flour such as Manitoba in a percentage of 20-30%, to ensure the structure needed to hold high hydrations.
INGREDIENTI PRINCIPALI
Whole wheat flour
DATA SHEET
✅ Protein: 14.4 g
✅ Sugars: 2.06 g
✅ Fiber: 8.9 g
✅ Ash: 1.30/1.70%
✅ Energy: 336 Kcal
✅ Hydration Max >70%
✅ Fermentation Max 24 hrs.
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Do you have any questions?
Unlike traditional whole-wheat flours that are often hard and difficult to work with, Primitiva Integrale is extremely elastic and easy to work with thanks to its excellent absorption and stone dehulling process that preserves the grain's properties.
For pan pizza, it is recommended to be combined with a strength flour such as Manitoba in a 20-30% proportion, to hold up to high hydrations and prolonged fermentations. On its own it is excellent for round pizza and focaccia.
Yes. Stone hulling preserves the organoleptic properties of whole wheat, restoring fragrance, flavor and fiber to the dough that industrial whole wheat flours cannot offer.
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