Mieti soft wheat flour

Food, Plant source foods, Flours, Soft wheat flour

Consumption area(s): Friuli Venezia Giulia, Emilia-Romagna, Lazio, Lombardy, Piedmont, Sardinia, Tuscany, Umbria, Veneto

Synthetic Quality Index (SQI): FP

Strength index (W): 150

Introduction

Mieti soft wheat flour is made from a wheat cultivar known as Mieti, regarded as one of the finest varieties for the quality of its white grain. This flour has a medium gluten content (W150) and a smooth, fine texture to the touch. Thanks to its balanced characteristics, this flour is ideal for homemade baked goods such as bread, tigelle, and crescentine. It is also versatile, and can be blended with a small amount of Bologna flour to achieve doughs with specific properties.

Nutritional facts table

As no specific data are available, reference in this context is made to the nutritional values of common soft wheat flour.

Recipes that use this product as an ingredient:

Tuscan Bread PDO (Pane Toscano DOP) 🇮🇹