Flour Type 0 Blu

Flour Type 0 Blu

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Type 0 Flour obtained from the milling of soft wheat with high protein value. 

 

Recommended Use

Blue Type 0 Flour is ideal for the production of long-rising doughs, both in bread-making and pastry-making: bigas over 20 hours, ciabattas but also panettone, pandoro, colombe and focaccia. 
This flour is ideal for maturation in cold room of minimum 72 hours.

 

Strength

W 320 - 340. The strength index (W) is to be considered as a statement to define the best use of the product.

 

Maturation
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Long. Refrigerated maturation for at least 72 hours.

Packaging and storage
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shelf life
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Palletization
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