SOFT WHEAT FLOUR TYPE "1" KG 1

Type 1 soft wheat flour is the product derived from the milling of soft wheat (Triticum aestivum).

Soft wheat flour is the most used and widespread flour on a commercial level and there are different types:

Type 00: also called "double zero", is the most processed type of flour, with the finest grain, of a powdery, almost impalpable consistency. It is obtained by grinding the wheat grain, eliminating both the germ - rich in vitamins and minerals - and the bran, rich in fibre.
Type 0 flour: less refined than 00, it contains a very small percentage of bran although it remains dusty and almost impalpable in consistency.
Type 1: less refined than type 0, has a higher percentage of bran and has a powdery, medium-grained consistency.
Type 2 flour: also called semi-wholemeal, contains almost all the parts of the wheat grain. It has a powdery consistency, medium grain.
Wholemeal flour: it is the flour that contains all parts of the grain. It has a powdery consistency, with a very coarse grain. It is the flour that was used until a few decades ago, before discovering that extreme processing led to the creation of a thinner flour, with which it was possible to produce softer and whiter bread.
From a nutritional point of view, wholemeal flour is the most complete, since it is the only one that preserves the fibers and minerals contained in the soft wheat grain. Type 2 and Type 1 flours, even if more processed, retain good nutritional characteristics. 0 and 00 flours, on the other hand, are the most refined because they undergo more processing. The latter are mostly composed of starches, with a smaller intake of fiber and minerals.

Possible benefits and contraindications
Type 00, 0 and 1 wheat flours represent very energetic product types. As happens with other foods sources of complex carbohydrates such as cereals, soft wheat flour is also rich in starch and provides a slow release of glucose into the blood which, on the one hand ensures long-term energy for the body, on the other could be a problem in diabetics.
From a purely nutritional point of view, it would be better to consume Type 1, Type 2 or Wholemeal flours, as they contain higher percentages of fiber and minerals.

Type 1 soft wheat flour is the right choice for those looking for a product with a delicate rustic flavor and an interesting nutritional balance. It is ideal for short- and medium-rising baked products. Consequently, this flour is recommended for the production of focaccias, pizzas on the peel or in the pan and highly leavened baked products.