/ 1000 g
Molino Merano's organic soft wheat flour type 0 no. 4 is a flour that lends itself to many different uses! It is used in the kitchen for leavened dough, brioche, pizza, focaccia, bread and is suitable for rising times of 8 to 16 hours. It is produced from selected wheat grains from certified organic cultivation.
The strength of flour is closely related to the amount of protein (gluten) in the wheat. A strong flour with more protein absorbs a high percentage of water and is well suited to long rising times and doughs rich in fat (with butter, sugar, etc.). A weak flour with less protein absorbs little water and is used for cakes and biscuits that require short rising times or no rising at all.
|Allergens||May contain SOY.|
|Ingredients||Wheat flour no. 4 type 0 organic|