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Soft wheat flour type “0” made from Italian wheat, Italian re-milled durum wheat semolina, rye flour, flax flour, oat flour, spelt flour, soy flour (NON-GMO), wheat germ, lupin flour, larch fiber and kamut.

Blend of selected high-strength soft wheat flours developed to ensure fermentation stability, high absorption capacity and excellent dough strength even during extended processing.

The formulation ensures regular alveolation development and consistent performance in production processes.

Ideal Use

Suitable for the preparation of pizza with medium to long fermentation, high-hydration doughs and indirect dough methods.

Ideal for productions requiring high fermentation tolerance, elasticity and proper development of the final product.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste, with a balanced profile that enhances the structure, fragrance and lightness of the final product.

Formats / Packaging

10 kg
Paper bag

Storage

Store in a clean, dry and properly ventilated environment.

Improper storage conditions may negatively affect the technological performance and yield of the flour during use.

To preserve the product’s quality and functional characteristics, it is recommended to store the flour off the floor, away from walls and distant from heat sources.

Come possiamo
supportarti?

Il nostro Molino è custode di qualità e genuinità.

Farine di qualità per pizza, pinsa, pane e pasticceria, pensate per professionisti e appassionati, con soluzioni anche biologiche e senza glutine.

Affianchiamo pizzaioli, panificatori, pasticceri e operatori del settore nella scelta della farina più adatta alle proprie lavorazioni, offrendo supporto tecnico, confronto diretto e formazione continua.

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