Type 00 Flour 25kg
Type 00 soft wheat flour for pizza doughs with 10–18 hour fermentation, high gluten strength, and reliable hydration.
Chef's Recommendations
“I choose this 00 flour for long fermentation pizza doughs because the W 350–360 strength and stable hydration keep the dough elastic and reliable. It bakes into a fragrant, digestible crust that holds shape without tearing.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Description
This Type 00 soft wheat flour is designed for pizza doughs that benefit from long fermentation times, delivering extensibility and a balanced, crisp bake. The 25kg format is ideal for professional kitchens and pizzerias that need consistent performance at scale. Milled from selected wheat with strong gluten, it offers a Chopin W of 350–360 and P/L of 0.60–0.70, supporting doughs with 57% absorption and 14–15 minutes of stability. The flour is ivory white, uniform, and free from off-odours, with a protein minimum of 12% and dry gluten between 11.2–11.5%. Recommended leavening time is 10–18 hours for pizza al piatto or pizza al metro.
Key Features
- Type 00 soft wheat flour for pizza doughs with 10–18 hour leavening
- Strength: W 350–360; P/L 0.60–0.70
- Protein min 12% with dry gluten 11.2–11.5%
- Absorption 57% and stability 14'–15'
- Ivory white, uniform powder with clean aroma
- Shelf Life: 12 months in bags (6 months bulk)
Quick Facts
- Shelf life
- 12 months (bagged); 6 months bulk
- Storage
- Store in a cool, dry place.
- Ingredients
- Soft wheat flour type "00".
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