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Do the flours produced by Molino Pasini derive from the grinding of one or more types of wheat? , Which is the best flour for pizza?, Is it preferable to use “strong” flours, i.e. those that are richer in proteins?, Which is the difference between 0 flour and 00 flour?, When talking about flour characteristics, the W and P/L indexes are often used. What do they indicate?
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FAQ
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Which is the difference between 0 flour and 00 flour?
According to the Italian regulations, flours are classified on the basis of their percentage ash content, which is directly related to the more or less high presence of fibres, the closest part to the bran layer. This classification divides flours into type 0 flour, type 00 flour, type 1 flour, type 2 flour and wholemeal flour. [continue...]
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