Barilla Soft Wheat Flour '00' - 1kg
Rif: MH029
€1,88 IVA 4%
Prezzo senza IVA: €1,81
Is this your first time making homemade dough? Try Barilla '00' type wheat flour! Made with Italian wheat, easy to use for quick doughs. True home-made pasta, wherever you want, whenever you want!
Soft wheat flour type '00'
Ingredients: May contain traces of soy
Allergens: May contain Soy
Discover the pleasure of kneading with your hands, experience the taste of waiting for the dough to rise, enjoy the aroma of freshly baked goodness that spreads throughout the house and makes your loved ones happy.
What is 'strong' flour? Flour strength refers to its ability to withstand fermentation times and mechanical stresses. The strength of a flour depends on the amount of protein present in the wheat grain and its ability to absorb water, ensuring a better result in fermentation. The new blend of grains in Barilla type '00' flour, due to its protein content, guarantees optimal results in all preparations that require fermentation of up to 2-3 hours. Beyond this limit, try the new Manitoba type 0 flour, designed for longer fermentation times.
Type '00' flour made from 100% Italian soft wheat
New stronger blend
Ideal for all preparations
Store in a cool, dry place.
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1 Ingredients: May contain traces of soy
Allergens: May contain Soy
| 100g | %DV⁽*⁾/100g | |
| Energy | 1468 kJ | 17% |
| 346 kcal | 17% | |
| Fat | 1.7 g | 2% |
| of which Saturated fatty acids | 0.4 g | 2% |
| Carbohydrates | 71 g | 27% |
| of which Sugars | 0.2 g | 0% |
| Fiber | 1.4 g | |
| Protein | 11 g | 22% |
| Salt | 0.002 g | 0% |
| ⁽*⁾ %DV = Daily Values are based on a 2000 calorie diet |
Discover the pleasure of kneading with your hands, experience the taste of waiting for the dough to rise, enjoy the aroma of freshly baked goodness that spreads throughout the house and makes your loved ones happy.
What is 'strong' flour? Flour strength refers to its ability to withstand fermentation times and mechanical stresses. The strength of a flour depends on the amount of protein present in the wheat grain and its ability to absorb water, ensuring a better result in fermentation. The new blend of grains in Barilla type '00' flour, due to its protein content, guarantees optimal results in all preparations that require fermentation of up to 2-3 hours. Beyond this limit, try the new Manitoba type 0 flour, designed for longer fermentation times.
Type '00' flour made from 100% Italian soft wheat
New stronger blend
Ideal for all preparations
Store in a cool, dry place.