Semina Spremuta di Grano Type 2
Agugiaro & Figna
Italian Type 2 flour (high extraction, ~85%) from respected Agugiaro & Figna mill. Stone-ground 'Spremuta di Grano' (pressed from grain) method preserves maximum wheat character. Creates rustic, deeply flavored pizzas and breads with more nutrition than refined 00. For bakers who want character over refinement.
Optimal hydration: 65% – 78%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 24-72 hoursat 20°C
TestedType 2 (high extraction) stone-ground. Excellent for rustic, flavorful pizza and bread.
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Technical Specifications
Absorption | 62% |
Ash Content | 0.9% |
Agugiaro & Figna Semina Spremuta di Grano Type 2 is W280 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 65–78%, and 62% absorption. Italian Type 2 flour (high extraction, ~85%) from respected Agugiaro & Figna mill. Stone-ground 'Spremuta di Grano' (pressed from grain) method preserves maximum wheat character. Creates rustic, deeply flavored pizzas and breads with more nutrition than refined 00. For bakers who want character over refinement. It ferments best over 24–72 hours at room temp (20°C). Type 2 (high extraction) stone-ground. Excellent for rustic, flavorful pizza and bread.
bread, pizza, high-extraction, stone-ground, rustic, italian, type-2