Bread flour

Molini Spigadoro bread flour offers a vast range of solutions for both professional and home bread-making. A quality flour is, in fact, a decisive factor in successful leavening and bread-making. The proteins in the bread flour are what make the difference. The higher the percentage, the better the bread will rise because of the ability of the dough to form a gluten mesh, namely the structure which gives the bread its characteristic spongy texture. Technically, the strength of a flour, i.e. the amount of gluten that it develops, is indicated by the letter W which corresponds to its ability to withstand long leavening, mechanical stress and the weakening of the gluten by fats and sugars.

Strong flour can, therefore, form a gluten mesh that holds its shape, so the resulting bread is well-risen and even. Common wheat flour is the best suited to bread-making. The difference between the various flours commercially available is in the milling and the processing. Molini Spigadoro bread flour comes from top quality, selected grains which are checked and dehusked to produce excellent, healthy products with a high protein content. It is especially suited to artisanal, industrial and home bread-making recipes which call for long leavening times or to strengthen weak flours.