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Flour type 0, 00, 1,2 or wholemeal. What to chose?

Flour type 0, 00, 1,2 or wholemeal. What to chose?

  • June 18, 2018
  • Panificio San Pietro
  • 0 Comment

Open your ears: they are all good, the difference is only in the refinement, which consists in the separation of the noble part of the wheat from the bran.

Why then do some products contain one type of flour or another? Simply because you choose the flour also and above all depending on the processing necessary for the product to be made.
The most refined flours (type 00 or 0) are whiter and more tender, particularly rich in starch. On the other hand, the less refined ones have a darker color and a greater quantity of fibers, vitamins, proteins and fats.
The attention, my dear customers, should be placed on the origin of the flour. We use only those of national origin, where the provenance of the wheat is selected and certified.
This is the most important feature to take into consideration, and that is what we look at first of all, with the aim of being able to offer our customers, as well as our children, always genuine and high quality products.