RUSTIC SCROCCHIARELLA FLOUR 10 KG ITALMILL

Rustic Scrocchiarella flour is designed for pizzerias and restaurants looking for a light, fragrant dough that remains crisp even when cold. The Italmill blend gives pizza a rich taste and a distinctive dark colour.

Product features

• Blend with oat, rye, spelt, buckwheat and barley flakes.
• Contains soft wheat bran and soft wheat germ.
• Dark colour typical of wholemeal flours and flakes.
• High digestibility, fragrance and crispness even when cold.
• High water content, suitable for making a light focaccia.
• Pack size: 10 kg bag.

How to use

For the pre-dough, mix 1000 g of Scrocchiarella Mix with 600 g of water and 10 g of instant dry yeast, or 20 g of fresh yeast. Knead for 4 minutes, cover and leave to rise in the refrigerator at 4 °C for 16-24 hours.

For the final dough, add 1000 g of Scrocchiarella Mix, 900 g of water, 60 g of salt, 40 g of extra virgin olive oil and 5 g of instant dry yeast, or 10 g of fresh yeast. After resting for around 40 minutes, shape the loaves and let them rise for at least 3 hours at 20 °C. Roll out, top and bake at 300 °C on the baking deck. The recipe indicates 1000 g of dough per metre of Scrocchiarella.

Why choose it

The combination of cereals and wholemeal components produces rustic pizza alla pala and focaccia with an authentic taste, light texture and lasting crispness. A practical choice for professional supply to pizzerias and restaurants throughout Europe.