Flour obtained from the milling of soft wheat is the classic "white flour" and has good elasticity. It is usually used in baking and in the production of highly leavened products, such as desserts (cakes, cookies, brioches, panettone) or pizzas. In fact, the soft wheat flour type 2 from Molino Calogiuri is ideal for making various types of bread, grissini, and savory pastries, as well as for leavened pastry products, puff pastry, and croissants. The soft wheat flour type 2 from Molino Calogiuri has a W of 320/350, almost comparable to a type 0 Manitoba flour that has a W of 450, which has a strong leavening capacity. Available in bags of 1 kg and 5 kg, in recyclable plastic. Contains gluten. May contain traces of soy. Shelf-life: closed: 6 months, opened: 2 months. Country of production: Italy.
Price VAT included
Flour obtained from the milling of soft wheat is the classic "white flour" and has good elasticity. It is usually used in baking and in the production of highly leavened products, such as desserts (cakes, cookies, brioches, panettone) or pizzas. In fact, the soft wheat flour type 2 from Molino Calogiuri is ideal for making various types of bread, grissini, and savory pastries, as well as for leavened pastry products, puff pastry, and croissants. The soft wheat flour type 2 from Molino Calogiuri has a W of 320/350, almost comparable to a type 0 Manitoba flour that has a W of 450, which has a strong leavening capacity. Available in bags of 1 kg and 5 kg, in recyclable plastic. Contains gluten. May contain traces of soy. Shelf-life: closed: 6 months, opened: 2 months. Country of production: Italy.
| Energy (kcal) | 364 |
| Carbohydrates (g) | 72.6 |
| Fat (g) | 1.5 |
| Protein (g) | 11.7 |
| Fiber (g) | 6.5 |
| Sale (g) | 0.01 |
