FLOUR TYPE "0" - 35,27 OZ (1 KG) -

Soft wheat flour type 0. Ideal for bread and flat bread.
It is obtained by the ground and sieving of the soft wheat.
It is characterised by low content of ash (0,65% max), and by a content of plant fiber that is lower than the quantity that you find in flour type "0".

W 170-200

100 Items in stock

0,99 €

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    Ciabatta bread

    To prepare the poolish (semiliquid pre-dough): mix Manitoba flour with 0.035 oz of brewer's yeast and water. Cover the dough with cling film and leave it to rise in the fridge for 12 hours.  Mix flour “0” with durum wheat bran, crumble 0.42 oz of brewery yeast and add the fermented poolish. Start amalgamating the ingredients with a spatula....
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  • Tomatoes and basil's tart

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    Pour the sifted flour and a pinch of salt in a bowl, add vanilla sugar and milk paying attention not to make lumps. Beat the batter with a whisk, add eggs and blend all the ingredients. Let the batter rest in the fridge for half an hour. Heat a non-stick pan. Add the melted butter to the batter. With a little spoon bring a little quantity...
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  • Easter buns with burn wheat

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    Melt the brewer’s yeast in 30 g of warm milk with sugar, and let it rest for 5 minutes. Pour the flours in the stand mixer, add the warm milk, the melted brewer’s yeast, the beaten egg and combine the ingredients with the dough hook; in the end add oil and salt. When the dough will be smooth, make rapidly a ball and put it in a bowl with 2...
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