Italian type “0” white flour

 7,50 42,00

Strong flour

  • Ideal for bread
  • Excellent for Roman-style pizza in an oven tray
  • Perfect for topping up sourdough
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Italian strong Wheat Flour

Our strong flour, ground mainly from modern grains, which undergoes medium sifting so not all the exterior of the grain is removed: the wheat germ is still present in parts and this makes the flour more nutritious.

A tip: how to use it in cooking? Is it suitable for bread?

  • For cooking: Ideal for gnocchi as it absorbs well and is our best performer in this respect. Excellent for cakes as it allows the dough to develop with good airflow for a tall, fluffy cake. We recommend mixing it with 30% of a different coarse flour: whole farro, whole rye or whole wheat. This will make your cakes tasty and very fragrant!
  • For bread: this is the perfect strong flour for bread making, ideal for mixing with other whole flours to get a rustic country-style loaf. Used alone it works well for focaccia and deep-pan pizzas.

Our tip for leavening is to use a little fresh brewer’s yeast (3–5g per kg of soft flour) but to leave the dough to rest for 12–15h. This will give you a much more workable dough and a loaf with open crumb.

Other useful hints (amount of water, shaping loaves, etc.) for improving your bread can be found on our Blog!

 

Each grain has its flour; each person has their defect

(country proverb)

 

Product of Italy

 

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