Wheat flour
Description
Whole grain wheat flour type 1850 is a flour with a darker, brownish hue and a slightly coarse texture, featuring a distinct nutty-caramel aroma and a full, slightly sweet flavor. Due to its high content of bran and germ, it produces a denser, moist crumb and a more intense flavor than light flours, making it perfect for rustic loaves, sourdoughs, whole grain rolls, crumbly bases, pancakes, and cookies, as well as a strengthening addition to bread structure when mixed with wheat flours type 450–650. It is rich in fiber, B vitamins, minerals (iron, magnesium), and plant protein, promoting satiety, regulating digestion, and stabilizing blood sugar; it also has a greater water absorption capacity, which should be taken into account in recipes. Store in an airtight container in a cool, dry place away from light and odors; longer storage is recommended in the refrigerator or freezer, and before use, it is advisable to bring the flour to room temperature.
