Polselli PuroGrano 100% Stone-Ground Type 1 Soft Wheat Flour – 5kg for Sourdough & Artisan Baking, Imported from Italy

Polselli PuroGrano Type 1 Soft Wheat Flour

Polselli PuroGrano Type 1 Soft Wheat Flour is a premium 5 kg bag crafted from ancient Italian grains and stone milled to preserve natural flavor and nutrients. Sourced from heritage wheat grown in Italy and milled with traditional stone methods, this flour embodies a long Italian baking lineage and a commitment to provenance. The result is a product that invites professional and home bakers alike to explore authentic Italian baking with confidence and curiosity.

Ideal for sourdough and artisan breads, this Type 1 soft wheat flour has higher enzymatic activity and a robust aroma that develops with fermentation. The end results include a deep golden crust, an open crumb, and a rich, earthy flavor that pairs beautifully with olive oil, herbs, and rustic toppings found in traditional Italian kitchens.

Key Benefits

• 100% Italian ancient grains crafted from heritage soft wheat varieties
• Stone ground to preserve nutrients, aroma, and flavor
• High enzymatic activity supports long fermentation and complex flavor
• Higher bran and germ content adds aroma, texture, and color
• Versatile for sourdough, rustic breads, focaccia, and pastry doughs
• Trusted by Italian bakers since 1932 for authenticity and performance
• Moisture retention and fermentation tolerance for reliable handling

Two Ways to Use It

• Sourdough and artisan loaves: long fermentation yields open crumb and deep flavor
• Pizza crust, focaccia, and pastry doughs: balanced strength and tenderness for a golden crumb

Imported from Italy, Polselli has been a staple in Italian bakeries since 1932, reflecting a legacy of quality and craftsmanship. This flour is designed to support consistent hydration, predictable handling, and a flavor profile that mirrors traditional Italian bakery offerings.

Practical notes for home bakers and professionals alike include a balanced performance across doughs, easy hydration, and a flavor that enhances a range of pizza, bread, and pastry applications. While results can vary with technique and environment, many bakers find this flour a versatile, flavor-forward choice for authentic baking experiences.