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, Molino Calogiuri's type 2 soft wheat flour is ideal for making various types of bread, breadsticks, and savory pastries, as well as for leavened pastry products, puff pastry, and croissants. Molino Calogiuri's type 2 soft wheat flour 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. NUTRITIONAL VALUES: average values per 100g n.d. Energy n.d. kj - Energy 364 Kcal – fats 1.5 g – of which saturates n.d. g – carbohydrates 72.6 g – of which sugars n.d. g – proteins 11.7 g – fiber 6.5 g – salt 8 mg SHELF-LIFE: unopened: 6 months, opened: 2 months. COUNTRY OF PRODUCTION: Italy