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 cakes (cakes, cookies, brioches, panettone) or pizzas. Molino Calogiuri's soft wheat flour type 2 is ideal for making various types of bread, breadsticks, and savory pastries, as well as for leavened pastry products, puff pastry, and croissants. It has a W value 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 recyclable plastic bags of 1kg and 5kg. Shelf-life: 6 months unopened, 2 months opened. Country of production: Italy.
Price VAT included
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 cakes (cakes, cookies, brioches, panettone) or pizzas. Molino Calogiuri's soft wheat flour type 2 is ideal for making various types of bread, breadsticks, and savory pastries, as well as for leavened pastry products, puff pastry, and croissants. It has a W value 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 recyclable plastic bags of 1kg and 5kg. Shelf-life: 6 months unopened, 2 months opened. 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 |
