Integrale vs Tipo 1: the dark flours from Mulino Caputo

06 August 2020

Precisely for this reason our product range could not miss two queens such as Tipo 1 and Integrale that preserve intact all the richness of the grain from our land.

Tipo 1 and Integrale: what surprises does the dark side of the miller's art of Mulino Caputo have in store? Find it out here

Mulino Caputo works tirelessly to develop products apt to meet any enthusiasts and professional artisan needs.


Precisely for this reason our product range could not miss two queens such as Tipo 1 and Integrale that preserve intact all the richness of the grain from our land.


Find out which one is the right for you following our little identikit




Similarities:


Tipo 1 and Integrale are both dark flours, meaning these flours with a more brownish hue due to the presence of a greater bran quantity.


Integrale and Tipo 1, however, are rich in wheat germ and fiber, too, and this makes them unique from a nutritional point of view.


Integrale and Tipo 1 can be used bot mixed or not mixed with milder flours. Practically, the two brown flours from Mulino Caputo can be used as the single raw material for a dough or to ""dirty"" a traditional dough by adding the true wheat taste to a 0 or 00 flour!




Specificity:


Tipo 1 has a high wheat germ, bran and fiber content, but not as high as Integrale.
It is therefore more ready for long leavenings as it behaves like a 00 flour, being elastic, strong and performing.


Integrale is the result of the full milling of a grain of wheat, therefore it contains a large part of the bran and the wheat germ in its entirety.


So there is a significant difference between Mulino Caputo's brown flours. It changes the flavor, the intensity of the scent and the taste of the final product.


And now he choice is yours!