Type 0 Flour 1kg – Strong

The ideal choice for long fermentation doughs

Molino Agostini’s Strong Type 0 Flour is a high-quality flour, made from local protein-rich grains that give it characteristics similar to Manitoba. Its high strength, with a W coefficient over 360, makes it ideal for doughs requiring long fermentation, ensuring excellent results in both pastry and baking.

An essential ingredient for soft and well-structured desserts

Thanks to its ability to develop a strong gluten network, Strong Type 0 Flour is perfect for preparing large leavened products. In particular, panettones, pandoros, colombas, brioches, croissants, and maritozzis. Its high protein content allows doughs to sustain long fermentations of 24-48 hours, resulting in soft, well-aerated, and fragrant desserts. Additionally, this flour can be used alone or in combination with other flours to increase the overall strength of the dough, making it a very versatile option.

Strong Type 0 Flour: perfect for long fermentation bread and pizza

Besides desserts, Strong Type 0 Flour is ideal for baking and pizza making. In bakeries, it is perfect for making special bread, such as French baguettes, which require a strong structure and a crispy crust. In pizzerias, it excels in preparing long fermentation doughs, allowing for light, digestible pizzas with authentic flavor. Thanks to its versatility and high performance, Molino Agostini’s Strong Type 0 Flour is the perfect choice for those seeking a superior quality product, capable of ensuring impeccable results in every preparation.