alpha, beta, gamma, omega, zeta
monocultivar
alpha, beta, gamma, omega, zeta
MONOCULTIVAR
monocultivar
a single wheat variety which is sown, harvested and milled in purity
Unlike the world of grapes and oil, soft wheat varieties don’t have, by nature, such immediately clear sensorial characteristics in which they evidently differ one from another. Monocultivar, instead, means that we are deeply committed to identifying these differences in the existing wheat varieties with the final aim of valuing them as much as possible in our final flours. In fact, thanks to the many skills operating in our active supply chain, we are able to create a deep and unique relationship with the raw material: even the smallest characteristic of specific wheat variety is purposely highlighted as the final result of the hard work of our agronomic selection, our ad hoc milling process and our close collaboration with the artisans of the white art.
ALPHA
the wheat of crunchiness
ALPHA
Agronomic traits of Alpha wheat
This variety was developed in Italy during the 1950s and it is the result of a mix between the Gentil Rosso variety and other wheat varieties invented by Strampelli a few years beforehand.
Unfortunately, with the passing of the time, this specific variety has disappeared in favor of other wheats with higher levels of grain yields and of other bearded wheat varieties which are less vulnerable to the attack of animals like birds, wild boars and ungulates.
However, encouraged by our grandfather Urbano’s strong relationship with this special variety, we have been able to find just a few grams and cultivate it again in the fields belonging to our agricultural holding, more precisely in the ones close to Barbara and Corinaldo.
This variety adapts perfectly both to the hilly territories and to the flat lands, but only if these areas are ventilated because of the wheat’s sensitivity to the fungal diseases.
Milling technique
Initially, this variety is wet with a low percentage of water and we let it rest for a period of few hours since it has an extremely soft caryopsis.
We have noticed that already in the early stages of the wetting phase this wheat emanates its singular aromas and fragrances.
Moreover, thanks to the deep collaboration with our La Casa del Fornaio laboratory, we have been able to understand that we can give value to this wheat variety’s intrinsic characteristics if it is milled as a type 0 flour.
As a matter of fact, if it is milled as higher-fibre flours (type 1, type 2 or whole wheat flour), the fibre can ‘hide’ this variety’s distinctive features.
And this is how we get our Alpha flour: a soft and starchy flour with a peculiar thick consistency.
Organoleptic characteristics and recommended use of Alpha flour
Our Alpha flour has distinct traits: a soft and solid granularity, due to the caryopsis’s softness of this specific wheat variety.
From a visual perspective, this flour appears of a typical ice white color.
Considering, instead, Alpha’s baking qualities, it must be said that it is a flour with a protein percentage between 10% and 11%, characterized by a good extensibility.
It is ideal for cold fermentations, due to the minimum amylase activity of the flour.
Therefore, the addition of diastase malt during a direct fermentation process is suggested.
With Alpha flour it is possible to obtain final products, like bread and pizza, marked by a distinctive crunchiness and by typical ivory white crumbs.
AGRONOMIC TRAITS OF ALPHA WHEAT
This variety was developed in Italy during the 1950s and it is the result of a mix between the Gentil Rosso variety and other wheat varieties invented by Strampelli a few years beforehand.
Unfortunately, with the passing of the time, this specific variety has disappeared in favor of other wheats with higher levels of grain yields and of other bearded wheat varieties which are less vulnerable to the attack of animals like birds, wild boars and ungulates.
However, encouraged by our grandfather Urbano’s strong relationship with this special variety, we have been able to find just a few grams and cultivate it again in the fields belonging to our agricultural holding, more precisely in the ones close to Barbara and Corinaldo.
This variety adapts perfectly both to the hilly territories and to the flat lands, but only if these areas are ventilated because of the wheat’s sensitivity to the fungal diseases.
MILLING TECHNIQUE
Dalle Initially, this variety is wet with a low percentage of water and we let it rest for a period of few hours since it has an extremely soft caryopsis.
We have noticed that already in the early stages of the wetting phase this wheat emanates its singular aromas and fragrances.
Moreover, thanks to the deep collaboration with our La Casa del Fornaio laboratory, we have been able to understand that we can give value to this wheat variety’s intrinsic characteristics if it is milled as a type 0 flour.
As a matter of fact, if it is milled as higher-fibre flours (type 1, type 2 or whole wheat flour), the fibre can ‘hide’ this variety’s distinctive features.
And this is how we get our Alpha flour: a soft and starchy flour with a peculiar thick consistency.
ORGANOLEPTIC CHARACTERISTICS AND RECOMMENDED USE OF ALPHA FLOUR
Our Alpha flour has distinct traits: a soft and solid granularity, due to the caryopsis’s softness of this specific wheat variety.
From a visual perspective, this flour appears of a typical ice white color.
Considering, instead, Alpha’s baking qualities, it must be said that it is a flour with a protein percentage between 10% and 11%, characterized by a good extensibility.
It is ideal for cold fermentations, due to the minimum amylase activity of the flour.
Therefore, the addition of diastase malt during a direct fermentation process is suggested.
With Alpha flour it is possible to obtain final products, like bread and pizza, marked by a distinctive crunchiness and by typical ivory white crumbs.
BETA
the wheat of meltiness
BETA
Agronomic traits of Beta
This variety is cultivated by the farmers belonging to our active supply chain in the fields of our Le Marche region close to the Misa river, to the Nevola river and in the coastal hills of Senigallia, since this specific wheat variety needs loose and silty-sand soils.
During the harvest, the maximum level of attention must be paid since possible thundershowers could deeply affect the quality of the product.
Milling technique
From our studies it has emerged that this specific variety can be defined as one of the hardest to be milled since this wheat is characterized by a particularly ‘starchy’ endosperm which might create flour clumps during the milling process.
For this reason, the speed of the grinding process must be slowed down when compared to the normal one and it is continuously monitored by the miller.
Despite this difficulty, we have been able to identify a tailored milling methodology: the extremely soft caryopsis needs a small percentage of water and a short time for resting.
This variety is usually wet in the morning, and it must be milled straightaway the same afternoon.
Moreover, we have noticed that the unique characteristics of this variety can be perfectly brought out if it is milled in a traditional way, therefore, leaving it as the classical type 0 flour.
Organoleptic characteristics and recommended use of Beta flour
Beta flour is very soft to the touch, almost resembling a starch.
From a visual point of view, it is of a milky white color.
This flour is so unique it has a protein percentage of about 11-12%, a good stability with a great extensibility.
Its peculiarity consists of a specific starch which has the perfect balance of amylose and amylopectin.
And it is because of this mix of characteristics that Beta can be defined as an ‘all-purpose’ flour.
For example, considering the pizza and the bread dough, this flour is ideal for short fermentations with a good workability and meltiness but, at the same time, Beta flour is also great to be mixed with high protein flours, helping in eliminating that ‘chewy’ effect that some products, obtained with long fermentation processes, might have (such as Roman style pizza).
The crumbs of the final product appear of a typical glossy white color.
AGRONOMIC TRAITS OF BETA
This variety is cultivated by the farmers belonging to our active supply chain in the fields of our Le Marche region close to the Misa river, to the Nevola river and in the coastal hills of Senigallia, since this specific wheat variety needs loose and silty-sand soils.
During the harvest, the maximum level of attention must be paid since possible thundershowers could deeply affect the quality of the product.
MILLING TECHNIQUE
From our studies it has emerged that this specific variety can be defined as one of the hardest to be milled since this wheat is characterized by a particularly ‘starchy’ endosperm which might create flour clumps during the milling process.
For this reason, the speed of the grinding process must be slowed down when compared to the normal one and it is continuously monitored by the miller.
Despite this difficulty, we have been able to identify a tailored milling methodology: the extremely soft caryopsis needs a small percentage of water and a short time for resting.
This variety is usually wet in the morning, and it must be milled straightaway the same afternoon.
Moreover, we have noticed that the unique characteristics of this variety can be perfectly brought out if it is milled in a traditional way, therefore, leaving it as the classical type 0 flour.
ORGANOLEPTIC CHARACTERISTICS AND RECOMMENDED USE OF BETA FLOUR
Beta flour is very soft to the touch, almost resembling a starch.
From a visual point of view, it is of a milky white color.
This flour is so unique it has a protein percentage of about 11-12%, a good stability with a great extensibility.
Its peculiarity consists of a specific starch which has the perfect balance of amylose and amylopectin.
And it is because of this mix of characteristics that Beta can be defined as an ‘all-purpose’ flour.
For example, considering the pizza and the bread dough, this flour is ideal for short fermentations with a good workability and meltiness but, at the same time, Beta flour is also great to be mixed with high protein flours, helping in eliminating that 'chewy' effect that some products, obtained with long fermentation processes, might have (such as Roman style pizza).
The crumbs of the final product appear of a typical glossy white color.
GAMMA
the wheat of Integrale Indefinito
GAMMA
Agronomic traits of Gamma wheat
Our farmers belonging to our active supply chain cultivate this variety in the hilly region within 25 km from the seaside.
In particular, the surface of the soils is preferred since it is mainly formed by a clayey-sandy composition, deeply influenced by the marine winds.
This specific microclimate helps the wheat to be protected from the fungal diseases and to grow in a healthy way, fully developing its potential protein characteristics and the consequent high stability of the flour.
Milling technique
Since the caryopsis of this variety has a high level of ‘hardness’, this wheat is intentionally wet with a high percentage of water and we let it rest for a period of over 48 hours with the final aim of soften the wheat grain before the milling process.
In fact, during the milling process, thanks to its biological characteristics, this variety peels off offering its best and most fragrant fibre.
For this specific variety we have invented a tailored process which facilitates the extraction of the intermediate fibre, especially focusing on the ones belonging to the aleurone layer and the ones in the inner pericarp of the wheat grain.
Moreover, this completely new and innovative approach implies that the outer pericarp, which is mainly formed by the broad-leaved bran, is left out from the milling process while, instead, it is totally included in the traditional whole wheat flours.
In fact, the bran is the outer layer of the wheat grain which is in contact with the external atmospheric agents.
It is also the part usually hard to digest and which gives that ‘woody’ taste to the whole wheat flours.
Concluding, because of these unique characteristics we can define Gamma as a revolutionary whole wheat flour.
Organoleptic characteristics and recommended use of Gamma flour
From a visual perspective, Gamma flour has a typical light brown color with clearly visible grains of the fibre which are easily recognizable since they haven’t been entirely ‘broken’ during the several phases of the milling process.
Different from the other whole wheat flours, Gamma is a protein flour which, thanks to the milling process that is extremely gentle on the fibre, is able to bear long kneading and regular fermentations, without excessive oxidations.
This special flour gives to the final product an exceptional flavor, characterized by intense aromas of wheat and dried fruits.
AGRONOMIC TRAITS OF GAMMA WHEAT
Our farmers belonging to our active supply chain cultivate this variety in the hilly region within 25 km from the seaside.
In particular, the surface of the soils is preferred since it is mainly formed by a clayey-sandy composition, deeply influenced by the marine winds.
This specific microclimate helps the wheat to be protected from the fungal diseases and to grow in a healthy way, fully developing its potential protein characteristics and the consequent high stability of the flour.
MILLING TECHNIQUE
Since the caryopsis of this variety has a high level of ‘hardness’, this wheat is intentionally wet with a high percentage of water and we let it rest for a period of over 48 hours with the final aim of soften the wheat grain before the milling process.
In fact, during the milling process, thanks to its biological characteristics, this variety peels off offering its best and most fragrant fibre.
For this specific variety we have invented a tailored process which facilitates the extraction of the intermediate fibre, especially focusing on the ones belonging to the aleurone layer and the ones in the inner pericarp of the wheat grain.
Moreover, this completely new and innovative approach implies that the outer pericarp, which is mainly formed by the broad-leaved bran, is left out from the milling process while, instead, it is totally included in the traditional whole wheat flours.
In fact, the bran is the outer layer of the wheat grain which is in contact with the external atmospheric agents.
It is also the part usually hard to digest and which gives that ‘woody’ taste to the whole wheat flours.
Concluding, because of these unique characteristics we can define Gamma as a revolutionary whole wheat flour.
ORGANOLEPTIC CHARACTERISTICS AND RECOMMENDED USE OF GAMMA FLOUR
From a visual perspective, Gamma flour has a typical light brown color with clearly visible grains of the fibre which are easily recognizable since they haven’t been entirely ‘broken’ during the several phases of the milling process.
Different from the other whole wheat flours, Gamma is a protein flour which, thanks to the milling process that is extremely gentle on the fibre, is able to bear long kneading and regular fermentations, without excessive oxidations.
This special flour gives to the final product an exceptional flavor, characterized by intense aromas of wheat and dried fruits.
OMEGA
the wheat of panettone
OMEGA
Agronomic traits of Omega wheat
Omega wheat is a recent Italian variety which we have made cultivate for the first time in our Le Marche region in 2019.
This variety needs hilly territories since they are typically ventilated areas: in fact, in this specific microclimate this variety is less likely to develop fungal diseases.
For this reason, we cultivate it in the hilly territories of Barbara and Corinaldo, in particular in the ones which extend to the coastal lands characterized by loose and silty-sand soils.
Milling technique
Omega wheat exceeds the standards of the typical high-protein wheats since it has a softer caryopsis, resembling a normal white wheat belonging to the bread-making class from which the classical low-protein flours derive.
For this reason, this wheat is wet with a normal percentage of water and we let it rest for a period of time of about 24-36 hours.
Omega wheat is easier to mill if it is compared to the other high-protein wheats: because of its softer caryopsis we can implement a gentle grinding process which doesn’t stress the wheat grain out in the cylindrical rollers.
Organoleptic characteristics and recommended use of Omega flour
After many years of research, we have been able to select a specific wheat variety which can satisfy all the baking complexity required to make our typical Italian sweet bread: panettone.
Differently from the other high-protein wheats, Omega wheat is characterized by a softer caryopsis, from which it is obtained a very soft flour of a typical grayish white color.
It is a protein flour with a good stability which is also able to bear both long kneading and fermentations.
Omega flour can readily absorb the fats and it helps in obtaining a well-bonded dough.
The innovation of Omega is that with this flour it is possible to get a softer and smoother final product, like panettone, thanks to the peculiar characteristics of the unique wheat variety from which it derives.
AGRONOMIC TRAITS OF OMEGA WHEAT
Omega wheat is a recent Italian variety which we have made cultivate for the first time in our Le Marche region in 2019.
This variety needs hilly territories since they are typically ventilated areas: in fact, in this specific microclimate this variety is less likely to develop fungal diseases.
For this reason, we cultivate it in the hilly territories of Barbara and Corinaldo, in particular in the ones which extend to the coastal lands characterized by loose and silty-sand soils.
MILLING TECHNIQUE
Omega wheat exceeds the standards of the typical high-protein wheats since it has a softer caryopsis, resembling a normal white wheat belonging to the bread-making class from which the classical low-protein flours derive.
For this reason, this wheat is wet with a normal percentage of water and we let it rest for a period of time of about 24-36 hours.
Omega wheat is easier to mill if it is compared to the other high-protein wheats: because of its softer caryopsis we can implement a gentle grinding process which doesn’t stress the wheat grain out in the cylindrical rollers.
ORGANOLEPTIC CHARACTERISTICS AND RECOMMENDED USE OF OMEGA FLOUR
After many years of research, we have been able to select a specific wheat variety which can satisfy all the baking complexity required to make our typical Italian sweet bread: panettone.
Differently from the other high-protein wheats, Omega wheat is characterized by a softer caryopsis, from which it is obtained a very soft flour of a typical grayish white color.
It is a protein flour with a good stability which is also able to bear both long kneading and fermentations.
Omega flour can readily absorb the fats and it helps in obtaining a well-bonded dough.
The innovation of Omega is that with this flour it is possible to get a softer and smoother final product, like panettone, thanks to the peculiar characteristics of the unique wheat variety from which it derives.
ZETA
the wheat of sourdough
ZETA
Agronomic traits of Zeta wheat
Zeta wheat is a variety of French origin which is very resistant to the main wheat diseases and to lodging.
This variety has these important features because of its areas of origin which are mainly humid regions affected by strong oceanic winds.
We are really proud to say that our Molino Paolo Mariani family has been the first to cultivate it in Italy, more specifically, in the Castelli di Jesi hills, predominantly formed by sandy-clayey soils.
Milling technique
This specific wheat variety is wet with a very high percentage of water and we let it rest for a period of time of more than 48 hours.
In fact, after many years of studies and research, we have clearly understood that this is the indispensable timing to soften the caryopsis to perfection and, consequently, to not stress the wheat grain out during the milling process.
Organoleptic characteristics and recommended use of Zeta flour
Zeta flour has a higher level of granulometry if compared to a normal white flour: this is a typical feature of the high-protein wheats.
From a visual perspective, it is possible to say that the flour tends towards a peculiar straw yellow color.
Therefore, Zeta is a high-protein flour with a great stability and a balanced extensibility.
In particular, our pluriannual research studies regarding the maintenance of the sourdough have clearly demonstrated that this is the ideal and perfect wheat variety to make and maintain the sourdough.
In this way, the sourdough can fully express its intense aromas, reminding to the fragrances of the freshly harvested wheat crops.
The sourdough appears to be of a perfect ivory white color.
Zeta is ideal for biga and for long fermentation processes.
AGRONOMIC TRAITS OF ZETA WHEAT
Zeta wheat is a variety of French origin which is very resistant to the main wheat diseases and to lodging.
This variety has these important features because of its areas of origin which are mainly humid regions affected by strong oceanic winds.
We are really proud to say that our Molino Paolo Mariani family has been the first to cultivate it in Italy, more specifically, in the Castelli di Jesi hills, predominantly formed by sandy-clayey soils.
MILLING TECHNIQUE
This specific wheat variety is wet with a very high percentage of water and we let it rest for a period of time of more than 48 hours.
In fact, after many years of studies and research, we have clearly understood that this is the indispensable timing to soften the caryopsis to perfection and, consequently, to not stress the wheat grain out during the milling process.
ORGANOLEPTIC CHARACTERISTICS AND RECOMMENDED USE OF ZETA FLOUR
Zeta flour has a higher level of granulometry if compared to a normal white flour: this is a typical feature of the high-protein wheats.
From a visual perspective, it is possible to say that the flour tends towards a peculiar straw yellow color.
Therefore, Zeta is a high-protein flour with a great stability and a balanced extensibility.
In particular, our pluriannual research studies regarding the maintenance of the natural yeast have clearly demonstrated that this is the ideal and perfect wheat variety to make and maintain the natural yeast.
In this way, the yeast can fully express its intense aromas, reminding to the fragrances of the freshly harvested wheat crops.
The natural yeast appears to be of a perfect ivory white color.
Zeta is ideal for biga and for long fermentation processes.
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