Gentil Rosso semi-wholemeal soft wheat flour

The first presence of this wheat variety can be traced back to the mid 19th century. Due to its features, Gentil Rosso semi-wholemeal soft wheat flour is particularly recommended for making bread, pizza, focaccia and baked goods.

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Description

In the early 1900s, Gentil Rosso soft wheat accounted for more than 20% of the wheat grown in Italy. Its first presence can be dated back to the mid 19th century; actually, it was the most widely grown variety in Tuscany, Emilia Romagna and Veneto. Gentil Rosso has some lovely yellow-red ears and a remarkably resistance to such diseases as rust. Nevertheless, it can be subject to “entrapment” since it can reach up to more than 165 cm in height. This is the reason why it was lost over the years and farmers aimed to produce other wheat varieties having several desirable characteristics such as smaller seed size and higher yields.

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