Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)
Polselli PuroGrano Type 1 Stone-Ground Flour for Bread & Pizza – 5kg (11 lb)
Italian-milled for consistent mixing, shaping, and baking performance, this Type 1 flour is ideal for both weekend pizza nights and professional kitchen workflows.
Best Uses
- Pan pizzas and focaccia with more wheat character than 00 flour
- Rustic hearth loaves and rolls
- Pizza doughs where Type 1 texture is preferred
- Long, cool fermentation doughs (recipe-dependent)
- Bakery batching and daily bread programs
- Home baking, from bread to pizza
Dough Performance
- Flour character: Type 1 flour typically brings more wheat flavor and texture than 00 flour.
Why Choose Polselli
- Performance-driven flour for predictable mixing, stretching, and baking
- A practical choice for both small-batch home dough and production-line use
- PuroGrano line crafted for distinctive wheat character and artisan baking styles
- Stone-ground milling for a more rustic flour profile
Product Details
- Flour type: Type 1
- Size/weight: 5kg (11 lb)
FAQs
Does Type 1 flour change the flavor of bread?
Yes. Because it contains more bran and germ, Type 1 flour produces bread with deeper flavor, a richer aroma, and a more rustic crust.
Does this flour contain additives or chemical treatments?
No. This flour is made from natural wheat and milled without chemical additives or bleaching agents.
What is Type 1 wheat flour?
Type 1 flour is a partially refined flour that retains more bran and germ than traditional white flour. This gives it a richer flavor, more nutrients, and a slightly rustic texture that is ideal for artisan baking.
What makes stone-ground flour different?
Stone-ground flour is milled slowly using traditional stones, which helps preserve more of the grain’s natural nutrients, aroma, and flavor compared with high-speed industrial milling.
Is this flour good for sourdough bread?
Yes. This Type 1 flour is well suited for sourdough baking and can support long fermentation, helping produce loaves with a flavorful crust and an open crumb structure.
What recipes work best with Type 1 flour?
This flour is ideal for:
- Sourdough bread
- Artisan country loaves
- Focaccia
- Rustic pizza dough
- Italian-style bread
Its higher bran content adds flavor and character to baked goods.
Can I substitute this flour for all-purpose flour?
Yes. You can substitute it partially or fully depending on the recipe. Many bakers mix it with all-purpose or bread flour to balance flavor, texture, and dough strength.
Does this flour contain gluten?
Yes. Type 1 soft wheat flour contains gluten, making it suitable for breads and fermented doughs but not for gluten-free diets.
Why do bakers prefer Type 1 flour for artisan bread?
Type 1 flour contains more of the wheat kernel, including bran and germ, which contributes to deeper flavor, better fermentation, and a rustic crumb with a golden crust.
Where is this flour produced?
This flour is milled in Italy by Polselli, a historic milling company that has produced flour for professional and home bakers since 1932.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for pan pizza, focaccia, rustic breads, hearth loaves, long-fermentation doughs, and artisan bakery programs.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option with more wheat character for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.
Polselli PuroGrano Type 1 Stone-Ground Flour for Bread & Pizza – 5kg (11 lb)
Italian-milled for consistent mixing, shaping, and baking performance, this Type 1 flour is ideal for both weekend pizza nights and professional kitchen workflows.
Best Uses
- Pan pizzas and focaccia with more wheat character than 00 flour
- Rustic hearth loaves and rolls
- Pizza doughs where Type 1 texture is preferred
- Long, cool fermentation doughs (recipe-dependent)
- Bakery batching and daily bread programs
- Home baking, from bread to pizza
Dough Performance
- Flour character: Type 1 flour typically brings more wheat flavor and texture than 00 flour.
Why Choose Polselli
- Performance-driven flour for predictable mixing, stretching, and baking
- A practical choice for both small-batch home dough and production-line use
- PuroGrano line crafted for distinctive wheat character and artisan baking styles
- Stone-ground milling for a more rustic flour profile
Product Details
- Flour type: Type 1
- Size/weight: 5kg (11 lb)
FAQs
Does Type 1 flour change the flavor of bread?
Yes. Because it contains more bran and germ, Type 1 flour produces bread with deeper flavor, a richer aroma, and a more rustic crust.
Does this flour contain additives or chemical treatments?
No. This flour is made from natural wheat and milled without chemical additives or bleaching agents.
What is Type 1 wheat flour?
Type 1 flour is a partially refined flour that retains more bran and germ than traditional white flour. This gives it a richer flavor, more nutrients, and a slightly rustic texture that is ideal for artisan baking.
What makes stone-ground flour different?
Stone-ground flour is milled slowly using traditional stones, which helps preserve more of the grain’s natural nutrients, aroma, and flavor compared with high-speed industrial milling.
Is this flour good for sourdough bread?
Yes. This Type 1 flour is well suited for sourdough baking and can support long fermentation, helping produce loaves with a flavorful crust and an open crumb structure.
What recipes work best with Type 1 flour?
This flour is ideal for:
- Sourdough bread
- Artisan country loaves
- Focaccia
- Rustic pizza dough
- Italian-style bread
Its higher bran content adds flavor and character to baked goods.
Can I substitute this flour for all-purpose flour?
Yes. You can substitute it partially or fully depending on the recipe. Many bakers mix it with all-purpose or bread flour to balance flavor, texture, and dough strength.
Does this flour contain gluten?
Yes. Type 1 soft wheat flour contains gluten, making it suitable for breads and fermented doughs but not for gluten-free diets.
Why do bakers prefer Type 1 flour for artisan bread?
Type 1 flour contains more of the wheat kernel, including bran and germ, which contributes to deeper flavor, better fermentation, and a rustic crumb with a golden crust.
Where is this flour produced?
This flour is milled in Italy by Polselli, a historic milling company that has produced flour for professional and home bakers since 1932.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for pan pizza, focaccia, rustic breads, hearth loaves, long-fermentation doughs, and artisan bakery programs.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option with more wheat character for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.
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