Mulino Marino Organic Type "0" Pastry and Pasta Flour

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