What is a strong flour? The strength of flour means its ability to withstand rising times and mechanical stress. The strength of a flour depends on the amount of protein present in the wheat grain and its consequent ability to absorb water ensuring a better leavening result.
This flour is also suitable for making fresh egg pasta🍝: 1kg 00 flour , 9 whole eggs, a pinch of salt, 2 tablespoons of olive oil.
The flour type “00” is ideal for all preparations that require leavening up to 2-3 hours. Beyond this limit try the “0” Manitoba of the professional line for home use.