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 […]
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Mec 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): 230 Introduction Mec soft wheat flour is produced from the milling of wheat derived from the Mec cultivar, developed by crossing the Marzotto variety with a French variety
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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
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Bilancia soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Tuscany, Umbria Synthetic Quality Index (SQI): FPS Introduction The Bilancia soft wheat flour is a high-quality variety renowned for its excellent baking performance. It belongs to the class of “superior bread wheats,” standing out for its high yield and the
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Centauro 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): 200–220 P/L ratio: 0.65–0.70 Introduction Centauro soft wheat flour is obtained from the milling of soft wheat of the Centauro variety, renowned for its excellent bread-making qualities. From an agronomic
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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
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Type 0 flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦 Minimum protein percentage: 11%Maximum ash percentage: 0.65% Introduction Type 0 flour is a variety of soft wheat flour distinguished by its medium texture and moderate gluten content. Compared to the more refined type 00
Re-milled semola (Semola rimacinata) Food, Plant source foods, Flours, Semolina, Durum wheat semolina Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦 Introduction Re-milled semola (Semola rimacinata) is obtained by further grinding durum wheat semola, resulting in a product that maintains the typical amber-yellow color of its source material but features a finer grain
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Semola Food, Plant source foods, Flours, Semolina, Durum wheat semolina Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦 Protein percentage: 10.5%Maximum ash percentage: 0.90% Introduction In Italy, primary milled product obtained from durum wheat is known as semola. Under Italian law, semola must contain only a limited proportion of fine particles below 180
Durum wheat semolina Food, Plant source foods, Flours, Semolina Consumption area(s) (countries that consumed more than 45 kg per person per year of wheat flour and its derivatives in 2022): Afghanistan 🇦🇫, Albania 🇦🇱, Algeria 🇩🇿, Andorra 🇦🇩, Antigua and Barbuda 🇦🇬, Argentina 🇦🇷, Armenia 🇦🇲, Australia 🇦🇺, Austria 🇦🇹, Bahamas 🇧🇸, Bahrain 🇧🇭, Barbados
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