The extra-fine 00 wheat flour of La Molisana is made from 100% Italian wheat; directly from Molise, a small Italian region, where the ideal conditions for preserving and processing the best wheat grains still exist.
This flour is characterized by a light and very fine consistency and by absolute simplicity which allows you to create a multitude of soft and fragrant goods. Excellent for baking (if combined with the re-milled durum wheat semolina dough), this is a versatile flour that allows you to range from sweet to savoury, ideal for baking long-leavening products such as panettone and brioches. Chose this flour for a smooth and resistant dough, for tasty crepes, for battering food and for thickening sauces without creating lumps.
DESSERTS: Because it is excellent for products with a long rising time, such as brioches, panettone and other baked goods.
SAUCES: Because sauces such as béchamel will come out thick and lump-free.
BREAD: Because if you add it to a dough made with Reground Durum Wheat Semolina, the bread will rise perfectly.
PIZZA: Because it is excellent for long, slow fermentation, as Neapolitan tradition dictates.
CREPES: Because it makes the dough smooth and durable, ideal for both sweet and savoury crêpes.
- Contains Wheat, Gluten
- Suitable for vegetarians
