Mulino Marino Organic Type "0" Pastry and Pasta Flour

In stock
From £3.37 £3.37

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


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


Technical Specification
W 270
P/L 0.60
Protein 13.00%
Falling Number 300 sec



Continue Reading Continue Reading
Supporting Documents for Download

Recipes and Guides

What is …the meaning of the 0 numbers on Italian flour

What is …the meaning of the 0 numbers on Italian flour
So I’ve read that 00 Italian flour is the best for bread and pizza, is that true? Forse sì, forse no. That’s Italian for maybe yes, maybe no. With that phrase alone you can go a long way in Italy, and get into some very tricky situations. See, the thing is those zero numbers have nothing to do with the doughmaking characteristics of the flour, but really only tell how finely ... Read more
More from Mulino Marino