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  5. Flour type 0 Red

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A wide range of type 0 flours in a variety of blends to offer professionals a vast array of specific products for different uses, guaranteeing precise results and the highest quality every time. With or without the addition of ascorbic acid, more or less reactive, with different levels of enzyme activity, to cater for the production and methodological needs of every professional baker.

W 200 ± 20

DEFINITION
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

USE
Basic bread-making flour to be used for direct doughs or refreshes.

W 240 ± 20

DEFINITION
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

USE
Basic bread-making flour to be used for direct doughs or refreshes.

W 260 ± 20

DEFINITION
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

USE
Highly versatile basic bread-making flour with high amylase activity for use in direct doughs and firm doughs.
Contains a malt-based pre-mix.
The use of other improver is not recommended, except in small quantities, as the flour already has higher than normal enzyme activity.

W 290 ± 20

DEFINIZIONE
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

USE
Strengthened flour for bread making, to be used for direct doughs or refreshes.

W 270 ± 20

DEFINIZIONE
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

USE
Basic bread-making flour to be used for direct doughs or refreshes.

W 290 ± 20

DEFINIZIONE
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

USE
Basic bread-making flour, very extensible, to be used for direct doughs or refreshes.
Ground from pure strong protein wheat from northern European countries.

W 310 ± 20

DEFINIZIONE
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.

USE
High-quality, versatile flour, suitable for making various types of bread and medium-resting biga starter.

Selecting the ingredients

Product safety begins with controlling the raw material. Molino di Pordenone carefully checks the incoming load of grain: each truck must wait for the results of rheological and microbiological tests before unloading to ensure the goods meet European Community standards. Once unloaded, each grain passes through an optical sorter, which discards any grain found to be non-conforming or potentially harmful to the consumer's health