Type 1 flour

Type 1 flours are synonymous
with taste and health

Type 1 flour for healthy and proper nutrition

Type 1 flour represents the right balance between the bread-making ability typical of refined flours and the higher nutrient intake guaranteed by whole wheat flour. Unlike white 00 and 0 flours, this type of flour is less refined because it contains more bran and wheat germ, which, being rich in fiber, minerals and vitamins, greatly increase its nutritional value and digestibility. The benefits of Type 1 flour are many.

The dietary fiber it contains has, in fact, functional and metabolic effects in that it helps maintain proper bowel function, lower cholesterol and reduce blood glucose. In addition, it is useful in limiting the consumption of foods that are rich in it due to the longer chewing time, which is no small factor for those who have to follow a low-calorie diet or do everything to maintain a healthy weight. In addition, the good percentage of minerals and vitamins it contains, if supplemented with the intake of the same nutrients through a healthy and balanced diet, proves to be a valuable ally for metabolism and the proper performance of all physiological functions.

For home recipes
To bring products rich in taste and well-being to the table!

Flour Type 1:
only from dehulled wheat

Rich in fiber and mineral salts, our Type 1 flours are obtained only from husked wheat and respond perfectly to Molini Spigadoro’s vocation geared to ahealthy diet characterized by high nutritional value. Synonymous with taste, health and workability, these flours can fully compete with 0 and 00 flours in technological aspects as well.

Type 1 flour is the right choice for those seeking a product with a delicate rustic flavor and interesting nutritional balance. More specifically, it is ideal for short- and medium-rising bakery products, for the preparation of highly hydrated doughs with medium to long rising times, and, being very versatile, it is also excellent for the preparation of pre-bakes.

As a result, this flour is recommended for the production of flatbreads, shovel or pan pizzas, and highly leavened baked goods. It can also be used with great success in pastry, especially in the preparation of sponge cakes, fluffy cakes, plum-cakes, muffins and brioche.