Celozrnná mouka Agugiaro & Figna připravená na těsto – ideální parťák na hutnější chleby i poctivé pečivo od Mari Peče

Sold Out
On Sale

Italian wholemeal flour for baking bread

Name: Italian wholemeal flour for baking bread
Brand: Agugiaro & Figna
Price: 69.0 CZK
Availability: InStock

Sale price 69,00 Kč

Tax included

Shipping calculated at checkout

Quantity

Only 1 in stock

Type of flour

Pšenice

About the miller

Agugiaro & Figna

Nejrespektovanější italské mlýny s tradicí sahající až do 19. století. Sídlí v srdci italské Parmy a specializují se na mouky pro profesionály i náročné domácí pekaře. Jejich sortiment zahrnuje špičkové pšeničné a celozrnné mouky s důrazem na kvalitu, chuť a výživovou hodnotu.

Mari guarantees

Everything from a real baker
Eco-friendly materials
Heart and hands sign

Whole wheat flour for nutritious baking – L'Integrale Agugiaro & Figna

100% whole grain flour from Italian wheat, milled finely and gently to preserve all parts of the grain - including the germ and bran. A nutritious alternative to classic plain flour with full flavor, color and rich character.

Why you'll fall in love with her

– 100% whole grain flour from Italian wheat
– Contains the whole grain including the germ and bran
– High in fiber and minerals – for nutritious baking
– Strong, aromatic flavor with a slight nutty note
– Naturally darker grain color and full texture

Honest whole grain bread and nutritious rolls with a denser structure

Wholemeal rustic bread

A great choice for both sourdough and yeast bread. The dough is denser but has a rich flavor that goes well with nuts, seeds, or honey.

Rolls and buns with character

Ideal for everyday baking when you don't want to compromise between taste and nutrition. Also suitable for stuffed rolls or buttered rolls.

Combination baking for a more delicate result

For a fluffier texture, we recommend mixing with plain wheat flour – for example, in a ratio of 30% L'Integrale + 70% T650. The result will be soft pastries full of flavor.

How to make delicious and soft pastries from whole wheat flour

Whole wheat flour takes time and attention - it pays off with a rich flavor.

L'Integrale looks hydrated, but thenabsorbs water like a sponge– that's why I recommend starting with autolysis for at least 30–45 minutes. And don't be afraid of higher hydration – 80% and more.If the dough seems dry, give it a moment, don't panic.

100% whole grain baking requires patience. The bran disrupts the gluten and fermentation runs faster – watch the dough like a hawk. Don’t count the hours, but watch it. With your eyes and your touch.

Start by mixing with white flour – 50:50 with plain T650 will give you a nutritious yet fluffy result. For a healthier pizza or focaccia, add 30% L'Integrale to the dough and watch it gain in flavour, colour and body.

How to mix L'Integrale with other flours

30 to 50% L'Integrale + 50 to 70% wheat bread flour → supple dough with full flavor, texture and nutritional value.

Timelapse video tří sklenic s kvasem, ve kterých během pár hodin vyroste čepice až ke kraji – ukázka života kvasu v přímém přenosu. V hlavní roli síla přírody a trocha mouky od Mari Peče.

A poem will inspire you with a free e-book

Do you want your sourdough at home to bubble like this? Download the free e-book "Feed your sourdough like a pro" or take my course and find out how to do it simply, clearly, and without unnecessary confusion.

I want an e-book

Get inspired by Mari's recipes

Need an idea of what to bake with flour? Check out the blog where Mari has prepared lots of recipes for you.

Sladké

Ostružinová marmeláda bez zrníček – 3 originální recepty

Tři jednoduché recepty na domácí ostružinovou marmeládu bez zrníček, želírovacího cukru a bez chemie. Ideální způsob, jak zpracovat menší dávku ostružin.

Gazpacho – lehká studená polévka ze Španělska

Polévky

Gazpacho – a light cold soup from Spain

Gazpacho, a cold soup from Spain, is an ideal and very quick summer recipe. The combination of vegetables, bread and olive oil will cool you down and fill you up. At our house, we make it very often in the summer, even for visitors who always ask for the recipe.

Ostružinový koláč s drobenkou – jednoduchý letní recept bez vajec

Sladké

Blackberry pie with crumb – a simple summer recipe without eggs

Summer blackberry cake with a crumbly texture and a delicate aroma of yeast. A simple egg-free recipe for a moist fruit cake that the whole family will love.

More recipes