TYPE 0 FLOUR - BREAD  by Molino Moras | StoreItaly.org
TYPE 0 FLOUR - BREAD  by Molino Moras | StoreItaly.org



Type 0 flour with a W 230 - 280 strength index is perfect for direct doughs of bread, pizza, focaccias, and leavened sweets.

Recommended for 12/20 hours of fermentation, this flour ensures a strong gluten network and excellent liquid absorption.


This Type 0 flour, with a W 230 - 280 strength index, is specially chosen to provide the highest quality in direct doughs for bread, pizza, focaccias, and leavened sweets. Its strength allows the formation of a robust gluten network, capable of retaining more carbon dioxide and absorbing more liquids, thanks to insoluble proteins like gliadin and glutenin.

This translates into tough, elastic doughs perfect for prolonged fermentations of 12/20 hours. A recommended recipe is focaccia with Type 0 flour.

By mixing the ingredients as instructed and allowing the dough to ferment for 4 hours, you will achieve a soft and tasty focaccia, to be baked until it reaches a hazelnut color.

Friuli Venezia Giulia
10 Items

Choosing to always sell their products locally, Molino Moras opened its first store in 2004 in Trivignano Udinese, followed by a second one in the city of Trieste in 2012.

Since 2019, Molino Moras has ventured online by opening its own e-commerce platform, with the intention of making its products known at a national level, beyond the confines of its local territory.

In 2021, Molino Moras published its first social report for the years 2019-2020, and from 2022 the company changed its statute, becoming a Benefit Corporation.

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