Le 5 Stagioni Type 1 Stone-Ground Flour is a type 1 soft wheat flour milled with stone wheels, supplied in a 10 kg bag. Richer in fibre and bran than a refined flour, with a strength of around W 300 and at least 13% protein, it suits medium to long fermentation and gives doughs a full flavour and an intense aroma. It is produced by the Agugiaro and Figna mill, maker of the Le 5 Stagioni brand.
What type 1 and stone milling mean
Type 1 is a semi-wholemeal flour: less refined than type 0 or 00, it keeps more of the bran and germ, with more fibre and a fuller taste. Stone milling, using granite wheels, grinds the grain gently and keeps the germ, which adds aroma and character compared with industrial roller milling.
Technical profile
Strength around W 300, protein at least 13% and a P/L ratio in the balanced 0.7 to 0.9 range. This makes a flour that holds up to medium and long fermentation while staying workable, suited to professional pizza and bread that need both flavour and strength.
How to use it
Use it for pizza and semi-wholemeal breads, focaccia, large leavened products and rustic baked goods. It can be used on its own for a stronger wholegrain character, or blended with a white flour. Adjust hydration to the bran content and choose a medium to long fermentation. Store in a cool, dry place and keep the bag closed after opening.
Logistics and delivery by LAPA
LAPA supplies professional ingredients to over 1,500 chefs across Switzerland, from Zurich to Geneva, Basel, Lugano and Bern, with dedicated logistics and refrigerated delivery where required and partner carriers beyond the LAPA fleet. Order Le 5 Stagioni Type 1 Stone-Ground Flour 10 kg today for pizza and rustic bread.
