Flour type 0 - Bread

Flour type 0 - Bread

Type 0 flour of medium strength for bread, pizza, focaccia, leavened sweets and direct doughs. Ideal for preparations with a maturing of 12/20 hours.

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Instructions for use

Suitable for direct doughs of bread, pizza, focaccia and leavened desserts.
Recommended leavening time: 12/20 hours.


W 230 - 280 . The strength index (W) is to be considered as a term to define the best use of the product.

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

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

Strong flours are rich in gluten, absorb liquids in a higher percentage, and retain more carbon dioxide. The doughs are tenacious, very elastic, and suitable for supporting long leavenings.

Recommended recipe

Focaccia with type 0 flour


Mix the Type 0 flour with yeast and malted wheat flour. Add the cold water and as soon as the flour starts to absorb, add the olive oil and finally the salt. Let it rest covered with nylon for at least 30 minutes, after which gently place the dough in the pan. Let it rest for about 4 hours until the focaccia is nice and swollen. Put it in the oven at about 220°C for the appropriate time to obtain a nice light hazelnut color.

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Packaging and storage
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shelf life
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Customer Reviews

Based on 4 reviews
Raffaella Priuli

La buona riuscita del pane è assicurata

Mai più senza

La adoro come base per tutto. Mi diverto poi a mescolarla con altre vostre farine per creare impasti sempre diversi. Mai più senza!!!

molto buona

ottima per dolci genuini e soffici!!

Ottima farina

Questa farina, miscelata ad altre, la uso come base per fare un po' di tutto, pane, dolci, pizza... La resa è ottima!

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