Bread flour

Molini Spigadoro Bread Flour offers a wide range of solutions for both professional and home baking. A quality flour is in fact a determining factor in the success of leavening and therefore of bread. It is the protein contained within bread flour that makes the difference: the higher the percentage, the more the bread will be high and puffy, thanks to the dough’s ability to form the glutinic mesh, i.e., the structure that gives bread its characteristic honeycomb structure. Technically, the strength of a flour, that is, the amount of gluten it can develop, is indicated by the letter W, which corresponds to its ability to withstand long leavening, mechanical stress, and the weakening of gluten by fats and sugars.

Strong flours are therefore able to form a gluten lattice that is resistant to deformation, resulting in a puffy and homogeneous bread appearance. Wheat flour is best suited for bread making; the difference between the various flours on the market lies in the milling and manufacturing processes. Molini Spigadoro’s bread flour is derived from fine and selected grains, which are controlled and husked to offer healthy and excellent products with a high protein value particularly suitable for artisan, industrial and home processing requiring long leavening or as a reinforcement for weak flours.