TYPE
"0"/"00"
ALVEOGRAPH
W 350/370
PL 0.50/0.60
Ass. Brabender 58/60%
PROTEIN
14/14,5%
PACKAGING
25 kg
Very well-balanced flour (strength and elasticity), resting time of 12/24 hours. Being an elastic flour, it can be used in direct mixes which are easy to knead or also for feeds where large formats and lightness are required.
Get expert advice
Discover our entire flour range to choose the product that best suits your home-baking or business needs: whether it’s bread, pizza or pastry recipes, we have the perfect flour to serve every need. Come and visit us for expert advice and support in choosing the right kind of flour for you.
Other flours
OUR FLOUR VARIETIES
Durum wheat semolina
Extra durum wheat semolina, suitable for special bread-making proce...
Super wholemeal flour
Wholemeal flour suitable for soft breads, can rise for up to 15-16 ...
Basic wholemeal flour
Wholemeal bread flour for direct mixes, breadsticks or wholemeal c...
Fine ground durum wheat flour
Fine-ground durum wheat semolina with a good protein content, suita...
Type 2 brown flour
Farina adatta per impasti diretti. Si ottengono pani dal colorito s...
Type 1 strong bread flour
Farina adatta per impasti diretti ed indiretti. Si ottiene una past...
Type 1 Ciabatta bread flour
Type 1 strong bread flour obtained from a milling process that prod...
Red "0"/"00" all-purpose flour
Ideal flour for rapid recipes Produces bread with even crumb struct...
Red enriched "0"/"00” all-purpose flour
Suitable for direct mixes for rapid use and for large-format local ...
Green enriched "0"/"00" all-purpose flour
Flour for direct doughs, remains strong enough to make loaves of a ...
Blue enriched "0"/"00" all-purpose flour
Ideal for direct dough, or for feeding bigas.
...
Purple ”0”/”00” all-purpose flour
Flour suitable for bread doughs to be stored in blast chillers
...
Super Brown ”0”/”00” all-purpose flour
This flour combines excellent strength with good elasticity
...
Extra Orange "0"/"00" all-purpose four
Ideal flour for long rising times, bigas over 18 hours. Produces so...
Strong Orange “0” Manitoba flour
Flour obtained by milling North American wheat, suitable for specia...