POLSELLI PuroGrano 100% Stone-Ground Type 1 Soft Wheat Flour, 5 kg — Artisan Sourdough & Focaccia

Handcrafted from premium Italian soft wheat and milled on traditional millstones, PuroGrano preserves more of the bran and germ than modern white flours. The result is a flour with pronounced aroma, natural nutrients and enzymatic activity suited to slow fermentation. Packaged in a 5 kg bag, this type 1 flour bridges professional bakery performance and home baker creativity.

How does PuroGrano improve long fermentation sourdoughs?

PuroGrano Type 1 is rich in enzymes and retained wheat components that support extended fermentation and flavor development without harsh additives. Bakers report a more complex crumb, deeper crust color and improved dough tolerance during long bulk rises.

• High enzymatic activity supports yeast and natural starter performance.
• Higher bran and germ content supplies sugars and nutrients for slow fermentation.
• Strong moisture retention reduces staling and keeps crumb open.

What baking applications suit this soft wheat flour best?

Designed primarily for artisan breads, PuroGrano also excels in focaccia, pizza with a rustic base, and enriched loaves where flavor and tenderness matter. Its soft wheat character brings a delicate bite and a golden, aromatic crust.

• Sourdough loaves with open crumb and rich flavor.
• Rustic Italian country breads and panini.
• Focaccia and soft-crusted pizza doughs that benefit from moisture retention.

How does stone grinding affect texture and taste?

Stone milling crushes the whole kernel at lower temperatures than roller mills, keeping oils and volatile aromas intact. This preserves a slightly coarser, naturally golden texture that translates into a more pronounced wheat flavor and rustic crust.

• Lower heat milling helps retain aroma and nutrients.
• Slightly grittier particle profile contributes to a textured crumb.
• Natural golden color and earthy aroma from bran and germ presence.

Are there any additives or treatments in this flour?

PuroGrano is unbleached and unbromated and contains no added improvers or artificial additives. The flour is presented in its natural state to let traditional techniques and quality wheat determine the final bake.

• No bleaching agents or bromates used.
• No enzymatic or dough-strengthening additives added.
• Simple ingredient list: 100% stone-ground soft wheat.

Who is this for? Bakers who prioritize authentic Italian milling and natural flavor will appreciate PuroGrano: professional bakers seeking heritage ingredient performance, home sourdough enthusiasts exploring longer ferments, and anyone aiming for rustic breads, focaccia or pizza doughs with pronounced wheat aroma and golden crust. If you want an additive-free, stone-ground Type 1 soft wheat flour that supports slow fermentation and flavorful results, POLSELLI PuroGrano in a 5 kg format is built for that purpose.

Ingredients

Type 1 Soft Wheat Flour