Scoppettuolo GT Whole Wheat Flour represents the excellence of the Italian milling tradition. Made from selected soft wheat , carefully hulled to ensure maximum purity, this flour is rich in broad-leaved bran and contains the noble layer of wheat (aleuronic acid) , a natural source of fiber and essential nutrients.
Ideal for those looking for an authentic, nutritious and high-performance product in baking , it is perfect for any dough, both leavened and unleavened .
🍞 Main Benefits:
✅ High water absorption capacity while maintaining excellent sealing during cooking.
✅ Rich in natural fibres , it promotes intestinal well-being.
✅ Contains noble proteins and quality gluten for professional results.
✅ Derived from hulled grains , safer and healthier from a hygienic-sanitary point of view.
👩🍳 Recommended Use:
Perfect for making bread, pizza, focaccia, biscuits and baked goods .
Thanks to its high absorption capacity, it allows you to obtain elastic and well-structured doughs , ensuring optimal growth and browning .
🌿 Composition:
Wholemeal soft wheat flour enriched with broad-leaf bran , obtained from blends of selected and hulled grains for superior quality.
⚠️ Allergens:
Contains Gluten , Soy and Mustard .
📦 Available Packages:
🕒 Expiration:
6 months after milling.
Store in a cool, dry place, away from heat and humidity.
🧪 Chemical-Physical and Rheological Characteristics:
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Humidity: max 15.5%
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Ash: max 1.70%
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Protein (N*5.70): min 12.5%
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Dry gluten: min 10%
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Falling Number: 300 ± 50 sec
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Chopin alveograph: P/L 1.50 ± 0.50 | W 240 ± 20
🍽️ Nutritional Values (per 100 g):
