Frying flour
Frying flour Frying flour

Frying flour

Soft wheat flour type 00 for dusting in the preparation of bread and pizza, for fresh pasta or gnocchi and to prepare fries crispy.

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Instructions for use

Great for dusting when preparing bread, pizza, and other baked goods, it retains all the properties of the dough so that it doesn't stick to the work surface.

Granito is also great for making fresh pasta and gnocchi or for achieving crispy frying. It can be added in small amounts to bread dough as well.


Strength refers to the ability to form 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 have 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 supporting long leavening times.

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Packaging and storage
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shelf life
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