Wheat flour type "0" for bakery

Wheat flour type "0" for bakery


Soft wheat flour type "0" obtained by the mixture of soft wheat, GMO free. Ideal for baking.

0,89 € VAT included
0.86..PrezzoScontato.ToString("C", MainConfig.StdCultureInfo.it) Without VAT
dispatched within days 2
Soft wheat flour obtained from the milling and sifting of soft wheat, freed from foreign substances and impurities. Comply with the current Italian legislation and in particular to the law 07/04/1967 n. 580, as amended.


Product variants

Wheat flour type "0" national

Code F.GT.0.NAZ.1K

PRODUCTS: Rolled, croissants, bread sticks and Ferrara. CEREALS EMPLOYED national soft wheat mixture, GMO free. PROCESSING: Flour indicated for hard cheese loaves, wrapped bread, bread sticks, and for all those mixtures which do not require great force. To be used for medium consistency mixtures, hydrated with 50% short leavening direct method. It required a working time of 3-4 hours to obtain the finished product. To be used for cutting stronger flours. by category: 3 (medium flour) Ash: 0.65% or less Humidity: 15.5% up gluten: 9% strength of the flour: W 210

0,89 € VAT included
0,86 € Without VAT

Qty :


Wheat flour type "0" super

Code F.GT.0.SUP.1K

PRODUCTS: turtles, beetles, biove, slippers and valances CEREALS EMPLOYED national soft wheat blend, European and Canadian, GMO free. PROCESSING: Flour with a medium-high gluten content and good for liquid absorption capacity. To be used for the preparation of doughs with direct method and indirect method (chariot added to the mixture at least to a 30% and stored at 18 ° C / 20 ° C for about 18-20 hours). The finished products have a good development and large bubbles regular medium size. by category: 4 (strong flour) Ash: 0.65% or less Humidity: 15.5% up gluten: 11.5% Strength of the flour: W 350

1,34 € VAT included
1,29 € Without VAT

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