Delta
Monocultivar
Born from the Monocultivar family, DELTA is a flour designed for the daily work of artisans, capable of adapting to different processes without losing its identity. Obtained from a naturally pigmented monocultivar, DELTA stands out for its golden-yellow color, which gives finished products warm amber tones. Through a dedicated milling process, the result of years of research, a hybrid flour is created, defined as type “one and a half”: a type 1 flour with selected fibers, chosen to enhance aromas without overpowering the natural yellow color, an element that makes DELTA truly unique.
IDEAL APPLICATIONS: Mixed-leavening bread, Baguette, Sourdough bread, Pizza in pala, Roman-style round pizza, Traditional pizza with medium fermentation, Medium-fermentation focaccia, Shortcrust pastry and baked cookies.
Technical details
Format
12,5 Kg
Elasticity P/L
0,6-0,7
W strength
280-300
Use
Bread
Pastry
Pizza
Linea Monocultivar
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.
