Verna soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Lazio, Sardinia, Tuscany, Umbria Synthetic Quality Index (SQI): FP Strength index (W): 160-220 P/L ratio: 0.65-0.70 Introduction The Verna soft wheat flour comes from an ancient variety of soft wheat native to Tuscany, especially the Valdichiana and Val d’Orcia regions. […]
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Serio soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Tuscany Synthetic Quality Index (SQI): FP Strength index (W): 160-220 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
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Pandas soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Tuscany, Umbria, Veneto Synthetic Quality Index (SQI): FPS Strength index (W): 220-240 Introduction Pandas soft wheat flour is produced from the Pandas cultivar, a variety of soft wheat selected for its high technological performance. This wheat is mainly grown in
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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
