Type 0 Flour AmorBimbi
Type 0 Flour AmorBimbi Type 0 Flour AmorBimbi Type 0 Flour AmorBimbi Type 0 Flour AmorBimbi

Type 0 Flour AmorBimbi

Flour Type 0 made with 100% Italian grain, perfect for bread, pizza, cakes and leavened desserts.
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Instructions for use

Suitable for bread, pizza, cakes and leavened desserts.


W 250 - 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 gluten formation are two insoluble proteins: gliadin and glutenin.

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

Who it is suitable for

AmorBimbi is a Type 0 soft wheat flour designed for conscious and dedicated nutrition for both adults and children starting from 3 years of age.


The flour is certified:
zero glyphosate

zero pesticides

ISO 22005 for supply chain traceability

for a reduction of 80% of mycotoxins compared to the maximum limit set by law by the European Union.

Furthermore, it has obtained the IosonoFvg brand of AgrifoodFvg, which certifies the origin of the product directly from a local agri-food supply chain.

What the package contains

Inside the 3kg package, you will receive a flyer with 7 recipes for 7 days and a copy of the interactive ebook "Adriano il chicco di grano", published by the publishing house MIMebù.

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