Polselli
Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)
Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)
Polselli PuroGrano Type 1 is a stone-ground soft wheat flour for bread and pizza. It keeps more of the bran and germ than 00 flour, for deeper wheat flavor, a richer aroma and a rustic, golden crust.
- Milled in Italy
- Stone-ground
- Unbleached
- No additives
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
Stone-ground Type 1 flour for rustic bread and pizza
PuroGrano is Polselli's line crafted for distinctive wheat character and artisan baking styles. PuroGrano Type 1 is a stone-ground soft wheat flour, milled in Italy slowly with traditional stones for a more rustic flour profile. It is unbleached, unbromated and made from natural wheat without chemical additives.
What is Type 1 flour?
Type 1 is a partially refined flour that keeps more of the bran and germ than white or 00 flour. That gives bread and pizza deeper flavor, a richer aroma and a slightly rustic texture, with a golden crust.
Why stone-ground?
Stone milling grinds the grain slowly, which helps preserve more of its natural aroma and flavor compared with high-speed industrial milling.
How to use PuroGrano Type 1
Use it for sourdough and artisan country loaves, rustic hearth loaves and rolls, pan pizza and focaccia, rustic pizza dough and daily bread programs. It works well in long, cool fermentation doughs, depending on your recipe. You can use it on its own or blend it with bread or all-purpose flour to balance flavor, texture and dough strength.
Ingredients
Type 1 soft wheat flour. Contains gluten. May contain traces of soy, mustard and lupin. Grain origin: EU.
Nutrition facts (per 100 g)
Energy 1497 kJ / 353 kcal · Total fat 2.0 g, of which saturated 0.4 g · Carbohydrate 72.0 g, of which sugars 1.0 g · Fiber 2.5 g · Protein 11 g · Salt <0.04 g.
Keep in a cool, dry place and use by the date printed on the bag.
From the field to the mill
Every year, Polselli selects high-quality wheat, chosen for its nutritional values such as protein, through long-standing relationships with farmers and up-to-date technology across the supply chain. At the mill, modern equipment works hand in hand with experienced millers, agronomists and lab technicians, who decide which techniques to use for each type of flour. A family company for generations, Polselli pairs tradition with ongoing research to develop new solutions for artisans.
Learn more about Polselli at polselli.it.
Wholesale Italian flour from a U.S. importer
Wholesale Italian Food has imported Italian food since 1979. Each 5 kg (11 lb) bag is sold at volume pricing, for home bakers and bakery programs alike. Free shipping on orders over $99.
Ideal for
Rustic & sourdough loaves
Deep flavor, golden crust, open crumb.
Pan pizza & focaccia
More wheat character than 00 flour.
Rustic pizza dough
For pizzas where Type 1 texture shines.
Daily bread programs
Hearth loaves, rolls and bakery batching.
Good to know
What is Type 1 wheat flour?
Type 1 flour is a partially refined flour that keeps more bran and germ than traditional white flour. That gives it a richer flavor and a slightly rustic texture that is ideal for artisan baking.
Does Type 1 flour change the flavor of bread?
Yes. Because it contains more bran and germ, Type 1 flour gives bread deeper flavor, a richer aroma and a more rustic crust.
What are the ingredients and allergens?
Type 1 soft wheat flour. Contains gluten. May contain traces of soy, mustard and lupin.
What makes stone-ground flour different?
Stone-ground flour is milled slowly with traditional stones, which helps preserve more of the grain's natural aroma and flavor compared with high-speed industrial milling.
Is it good for sourdough bread?
Yes. It is well suited to sourdough and can support long fermentation, for loaves with a flavorful crust and an open crumb.
What recipes work best with it?
Sourdough bread, artisan country loaves, focaccia, pan pizza, rustic pizza dough and Italian-style breads.
Can I substitute it for all-purpose flour?
Yes, partially or fully depending on the recipe. Many bakers blend it with all-purpose or bread flour to balance flavor, texture and dough strength.
How is it different from Polselli Organic Type 1?
Both are Italian Type 1 flours with more wheat character than 00. PuroGrano Type 1 is stone-ground from EU wheat for a more rustic profile, with 11% protein. Organic Type 1 is a USDA Organic bread flour made from 100% Italian wheat, with 11.5 to 12.5% protein and W 250 to 300 strength, built especially for high-hydration sourdough.
Does it contain additives or chemical treatments?
No. It is made from natural wheat and milled without chemical additives or bleaching agents. It is unbleached and unbromated.
Is it gluten free?
No. It is a soft wheat flour and contains gluten, so it is not suitable for gluten-free diets.
Where does the wheat come from?
The wheat is sourced in the EU and the flour is milled in Italy by Polselli, a historic milling company that has produced flour for professional and home bakers since 1932.
How should I store it?
Keep it in a cool, dry place and use it by the date printed on the bag.
Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
