Type "0" organic flour is milled by master millers Mulino Marino of Italy, from selected organic wheat, free of any enhancers or other additives for 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.
Format: 25kg sack.
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 |