Bolero soft wheat flour
Food, Plant source foods, Flours, Soft wheat flour
Consumption area(s): Emilia-Romagna, Lazio, Sardinia, Tuscany, Umbria
Synthetic Quality Index (SQI): FPS
Strength index (W): 200–270
P/L ratio: 0.4–0.7
Introduction
The Bolero soft wheat flour is renowned for its excellent properties, making it particularly suitable for bread making and other baked goods. The Bolero wheat is valued for its high resistance to both cold temperatures and fungal diseases, qualities that ensure reliable cultivation under a wide range of climatic conditions.
The caryopse of this variety has a matte white color and a rounded shape. Its milling qualities are highly appreciated by the processing industry, thanks to a high strength index (W) and a low P/L ratio, which together provide excellent leavening performance.
Nutritional facts table
As no specific data are available, reference in this context is made to the nutritional values of common soft wheat flour.
