Type 2 flour
professional and family-friendly.
Type 2 flours are rich in fiber and salts
minerals, made from husked wheat
Molini Spigadoro Type 2 flour meets the need to offer products that are healthy, of high nutritional value and above all easy to work with. This type of flour is recommended for the production of homemade breads, short-rising pizzas or other sourdough products, but it can also be considered for the preparation of very hydrated doughs, for shovel or pan pizzas with medium to medium-long rising times, and for many other short- to medium-rising bread-making recipes that require dough made by hand or with a bread machine.
In particular, our Flour Type 2 can also be used, as appropriate, for the production of cakes, tarts, cookies and for many other pastry processes. It is also suitable for the preparation of fresh pasta with or without eggs, particularly for the production of stuffed pasta and gnocchi. In short, particularly suitable for the production of crackers, breadsticks, homemade bread, sandwiches and pizzas with a forgotten flavor, Type 2 flour is undoubtedly the ideal product for making breads and appetizers with a distinct rustic flavor and good nutritional characteristics without completely giving up the pleasant taste of white flour.
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Bread 7 cerelas
Price range: 3,30 € through 29,71 € -
Old Fashioned Bread Flour
Price range: 3,30 € through 29,70 € -
Pastry Flour (1Kg)
Price range: 2,92 € through 26,28 € -
Blend Flour Fresh Pasta (1kg)
Price range: 2,76 € through 24,82 € -
Wheat Flour Type 2
Price range: 2,35 € through 21,16 €
Flour Type 2:
more flavor at the table
This type of flour, which provides doughs that are easy to work, at least compared to whole-wheat flour, and with a delicate rustic flavor, is particularly suitable for common breadmaking and is therefore used in the preparation of bread and pizza.
However, because it is structured in a medium-fine grain size with a greater presence of bran it is less soluble than more refined flours, so the action of gluten is less effective. As a result, the elasticity and texture of the dough are slightly different, but still suitable for many processes, particularly the preparation of both short and long rising doughs.
Type 2 flour maintains the right balance of taste, nutritional value and leavening capacity.