Marzotto soft wheat flour

Food, Plant source foods, Flours, Soft wheat flour

Consumption area(s): Emilia-Romagna, Tuscany, Veneto

Synthetic Quality Index (SQI): FPS

Strength index (W): 230

Introduction

Marzotto soft wheat flour comes from the Marzotto wheat cultivar, a soft wheat variety developed in the 1950s by the geneticist Marco Michahelles. During the 1970s, Marzotto wheat was widely cultivated across several Italian regions, achieving average yields of around 6 tons per hectare.

After nearly forty years of neglect, the Marzotto cultivar was revived thanks to the efforts of Siro Cicogni of Molini Cicogni Srl in the province of Arezzo, with scientific support from the University of Florence. This recovery project aims to enhance the milling and agronomic qualities of Marzotto wheat while promoting agricultural biodiversity.

The flour obtained from Marzotto wheat is prized for its high bread-making quality, with a W value (flour strength index) of 230. It is used in the production of bread and other baked goods, giving them a distinct flavor and excellent leavening performance.