W 200-230; P/L 0.45-0.6; Falling number >=300s; Protein >=11.5%
Italian Tipo 00 with clean wheat flavour. Milled by Molino Bongermino in Italy — made for extensible dough and crisp crusts. Ideal for bread and pizza.
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Milled by Molino Bongermino in Puglia. A modern Italian mill founded in 2012, focused on high-quality cereals with tight traceability from field to bag.
Why you’ll like it: For extensible dough and crisp crusts with clean wheat flavour.
Italian Tipo 00. A straightforward choice when you want for extensible dough and crisp crusts.
Best for: Bread and Pizza.
Finish: White (or pale),Plain.
Farming method: Conventional.
At-a-glance: 12.0% protein, W 215, 0.55% ash.
How to get the best from it: Rest helps extensibility—an autolyse or longer bulk makes shaping noticeably easier.
