The flour obtained from milling soft wheat is the classic “white flour” and has a good elasticity. It is usually used in bread making and in the production of very leavened products, such as desserts (cakes, cookies, brioche, panettone) or pizzas. In fact, the soft wheat flour type 2 from Molino Calogiuri is ideal for making various types of bread, breadsticks and savory pastries, but also 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 which has a W of 450, that is, with a strong leavening capacity. Available in a recyclable plastic bag of 1 kg and 5 kg.
| Energy (kcal) | 364 |
| Carbohydrates (g) | 72.6 |
| Fat (g) | 1.5 |
| Protein (g) | 11.7 |
| Fiber (g) | 6.5 |
| Sale (g) | 0.01 |
The flour obtained from milling soft wheat is the classic “white flour” and has a good elasticity. It is usually used in bread making and in the production of very leavened products, such as desserts (cakes, cookies, brioche, panettone) or pizzas. In fact, the soft wheat flour type 2 from Molino Calogiuri is ideal for making various types of bread, breadsticks and savory pastries, but also 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 which has a W of 450, that is, with a strong leavening capacity. Available in a recyclable plastic bag of 1 kg and 5 kg.
Price VAT included
