Type "0" organic flour is milled 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.
Take a look at the guide to Mulino Marino flours and how to get the most from then here.
|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|
|W||240 - 290|
|P/L||0.45 - 0.55|
|Protein||12 - 14%|
|Moisture Level||15.50% (max)|