Type "0" organic flour is milled by master millers Mulino Marino of Italy, from selected organic wheat for fresh pasta, pastries, focaccia Genovese style and home-baked pizzas. Type "0" is a close equivalent to the French T55 flour and may also be used in place of T45. 1kg to 25kg.
Uses: bread, pizza dough, fresh and dried pasta, sweets and all other uses. Excellent results obtained through use of the autolyse technique.
Ingredients: Soft wheat, calcium, iron, niacin, thiamin.
Why is this Italian now now fortified?
Allergens: gluten, traces of soy, traces of mustard
Nutritional information / 100g
| Energy | 349kcal / 1481kj |
| Fat | 1.6g |
| ...of which saturates | 0.4g |
| Carbohydrate | 67g |
| ...of which sugars | 1.7g |
| Fibre | 3.5g |
| Protein | 15g |
| Sodium | 0.01g |
| Salt | 0.03g |
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| Flour Characteristics | |
|---|---|
| Colour | Creamy White |
| Consistency | Powder imperceptible to the touch, slightly cohesive |
| Odour | Typical of wheat flour, free from strange smells (mould, fermentation etc.) |
| Flavour | Typical, not rancid, healthy, pleasant |
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| Technical Specification | |
|---|---|
| W | 270 |
| P/L | 0.60 |
| Protein | 13.00% |
| Falling Number | 300 sec |
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