Type 00 Flour Fior Fiore - Sweets

Type 00 Flour Fior Fiore - Sweets

Fior Fiore, the soft wheat flour type 00 perfect for bread, pizza, sweets, and focaccia with a 24/48-hour maturation.

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Instructions for use

Suitable for bread, pizza, cakes and leavened desserts and as a base for long maturation doughs.


W 280 - 320. The strength index (W) should be considered as a term to define the best use of the product.

Strength is the ability to form the gluten network (which retains more or less carbon dioxide) and the power to absorb liquids. The proteins responsible for gluten formation are two insoluble proteins: gliadin and glutenin.

Weak flours form a gluten network that retains little carbon dioxide and has reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a long leavening time.

Strong flours are rich in gluten, absorb liquids to a greater extent and retain more carbon dioxide. The doughs are tenacious, very elastic and suitable for long leavening.

Recommended recipe

Pizza Margherita


  • 500g of Fior Fiore flour 
  • 3g of Dry brewer's yeast
  • 300g of cold water
  • 15g of salt
  • 1 tablespoon of extra virgin olive oil

Knead the flour and yeast with water.
Add the oil and finally the salt and work until you obtain a homogeneous mixture.
Leave to rise for 30 minutes and then put it in the fridge for 24 hours.
Remove the dough from the fridge, let it return to room temperature and form the pizzas.
Add the desired ingredients and then bake at maximum temperature for 15/20 min.

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