Quattro mucchi di farina 00, 0, 1 e 2 disposti su un tavolo di legno infarinato, ciascuno identificato da un’etichetta numerata.

Guide to Flours

The choice of flour is one of the most important aspects in preparing bread and baked goods.In this section, you'll find guides and in-depth articles dedicated to flours, to truly understand the differences between the various types and choose the most suitable one for each dough.

From the distinction between type 00, 0, 1, and 2 floursto the difference between strong and weak flours, here we delve into the characteristics, uses, and behavior of flours during processing and leavening. Understanding flours means improving the final result, obtaining more balanced doughs, and thoroughly comprehending the baking process.

4 min read

Remilled durum wheat semolina: what it is, differences and how to use it

Remilled durum wheat semolina is a raw ingredient widely used in breadmaking and baked goods. At first glance, it may look similar to ordinary flour, but it comes from a...
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7 min read

Difference between 00, 0, 1 and 2 flour: which one to choose?

Discover the differences between Italian Type 00, 0, 1 and 2 flours: refinement, characteristics, common uses, and how to choose the right flour for bread, pizza, focaccia and desserts.
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Guide to Flours

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