Italiana
Polselli
Type 1 flour made exclusively from 100% Italian wheat, processed in purity to preserve fiber and minerals. Features a distinctive amber color and robust wheat flavor that sets it apart from refined 00 flours. W300 strength handles high hydration and medium fermentation beautifully. Perfect for rustic pizzas, focaccia, and artisan breads where you want more character and nutritional value without going full whole wheat.
Optimal hydration: 62% – 72%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 6-14 hoursat 22°C
TestedW300 handles medium-length fermentation well. Type 1 flour benefits from longer room temperature rise to develop its nutty, rustic flavor.
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Technical Specifications
Absorption | 60% |
Ash Content | 0.8% |
Polselli Italiana is a type 1 flour, W300 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 62–72%, and 60% absorption. Type 1 flour made exclusively from 100% Italian wheat, processed in purity to preserve fiber and minerals. Features a distinctive amber color and robust wheat flavor that sets it apart from refined 00 flours. W300 strength handles high hydration and medium fermentation beautifully. Perfect for rustic pizzas, focaccia, and artisan breads where you want more character and nutritional value without going full whole wheat. It ferments best over 6–14 hours at room temp (22°C). W300 handles medium-length fermentation well. Type 1 flour benefits from longer room temperature rise to develop its nutty, rustic flavor.
pizza, rustic, type-1, italian-wheat, high-fiber, medium-fermentation, artisan-bread