Flour type 00 pastry - Shortcrust

Flour type 00 pastry - Shortcrust

Type 00 flour for direct doughs and short maturations. Soft wheat flour with low protein value. 



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Usage tips

Suitable for quick sandwiches, breadsticks and crackers. Excellent for making shortcrust pastry and fresh egg pasta, it is also ideal for crepes and piadine.


W 180 - 230. The strength index (W) is to be considered as a label to define the best use of the product.

Strength is the ability to form a 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 rising time.

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

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