Soft wheat flours type "00"  suggested for a professional and a technical use. Strong flours are rich in gluten thanks to the selected grains used to produce them. These flours are perfect for recipes that need long rising. A strong flour absorb more water, making the dough more resistant, avoiding that it deflates.

Flours' strenght: this characterist is connected to the the protein presence, in particular the presence of gliadin and glutenin that compose the gluten. If the flour has a strenght (W) between 280 and 350, a flour is classified as strong. These flours are ideal for doughs that need a lot of water as brioches, rised pastry and pizza.