Soft wheat flour type “00”

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.

Humidity 15,5% max
Protein 10gr
W 180
P/L 0,55-0,65
Product available in this sizes:
2,2 LBS

Our flours

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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