Flours

Discover Panificio Perrone's selection of flours: durum wheat remilled semolina, type 00 soft wheat flour, and whole soft wheat flour. Simple and versatile ingredients, perfect for preparing homemade bread, focaccia, cakes, cookies, and doughs.

All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free All products are handmade Preservative-free

Flours for bread, focaccia, pastries and homemade doughs

Flours are the starting point for every good baked product. Even before kneading, leavening, and baking, the choice of flour influences the structure, consistency, flavor, and final result. In this collection, you'll find essential and versatile ingredients suitable for various preparations: durum wheat semolina, type 00 soft wheat flour, and whole soft wheat flour.

Durum wheat semolina is particularly recommended for those who love doughs with a more intense color, a strong flavor, and good stability. It is a flour widely used in Southern Italian breadmaking and is well-suited for preparing bread, focaccia, rustic pizzas, and baked goods with a more distinct character. Type 00 soft wheat flour, on the other hand, is finer and more versatile: it can be used for pastries, cookies, fresh pasta, soft leavened products, and preparations where a more delicate consistency is desired. Whole soft wheat flour retains a richer part of the grain and gives doughs a more rustic taste, greater personality, and a naturally darker color.

Choosing the right flour means starting with a more informed base, suitable for the type of product you want to prepare. At Panificio Perrone, we know the value of raw materials well, because every day we work different doughs with attention, experience, and respect for timing. If you want to learn more about our working method, you can read the page dedicated to Panificio Perrone's craftsmanship, where we describe the role of flours, sourdough, and manual skill in our bakery's production.

Farine

Frequently Asked Questions

How to choose the right flour for bread, focaccia, and desserts?

The choice depends on the type of preparation. Double-milled durum wheat semolina is suitable for breads and focaccias with a stronger flavor, 00 flour is more suitable for cakes, cookies and delicate doughs, while wholemeal flour gives a more rustic taste. To learn more, you can read the article "Difference between 00, 0, 1 and 2 flour: which one to choose?".

How to store flour?

Flour should be stored in a cool, dry place, away from heat sources or humidity. After opening, it's best to seal the package tightly or transfer it to a clean, airtight container to protect it from air, external odors, and insects.

What is flour strength?

Flour strength indicates its ability to absorb water and support leavening. It is often indicated by the letter W: stronger flours are suitable for long-leavened and structured doughs, while weaker flours are more suitable for cookies, simple desserts, and less lengthy preparations.

What is double-milled durum wheat semolina used for?

Double-milled durum wheat semolina is ideal for making bread, focaccia, savory pizzas, and baked goods with a bolder flavor. It gives dough color, structure, and a more distinctive texture.

When to use 00 flour?

Soft wheat flour type 00 is a fine and versatile flour, suitable for cakes, cookies, fresh pasta, soft leavened products, and preparations where a more delicate texture is desired.

What is whole wheat flour used for?

Whole wheat flour is suitable for those seeking doughs with a more rustic taste and darker color. It can be used for bread, focaccia, cookies, and homemade preparations with more character.