Type 2 Soft Wheat Flour (1kg)

The flour obtained from the milling of soft wheat is the classic "white flour" and has good elasticity. It is usually used in bread making and in the production of highly leavened products, such as pastries (cakes, cookies, brioches, panettones) or pizzas. In fact, the type 2 soft wheat flour 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 type 2 soft wheat flour from Molino Calogiuri has a W of 320/350, almost comparable to a type 0 Manitoba flour which has a W of 450, meaning it has a strong leavening capacity. Available in 1kg and 5kg bags, in recyclable plastic. INGREDIENTS: type 1 soft wheat flour. Contains gluten. May contain traces of soy. SHELF-LIFE: unopened: 6 months, opened: 2 months. COUNTRY OF PRODUCTION: Italy