It contains a higher amount of bran and wheat germ, the parts richest in nutrients. Ideal for medium- and long-leavened baked goods, and for preparing highly hydrated doughs with medium-to-long rising times. Recommended for making focaccias, tray pizzas, and Roman-style ‘pizza alla pala.’ Furthermore, it can be used with great success in pastry making, especially for preparing sponge cakes, soft cakes, pound cakes, muffins, and brioches.
