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Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)
Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)
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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.
Note - Some product variants, such as color, size, and features will vary based on availability. Pictured products may be different than what is available in the store and in the product options. Products are rotated or discontinued without notice to make room for new items.