Type “0” wheat flour is obtained from the milling of 100% Italian grains, effective for all rising and ripening times. Its protein value ensures perfect tightness and stability of the dough allowing better resistance to leavening both at room temperature and refrigeration temperature. The high capacity to absorb liquids during the kneading stage and retain carbon dioxide during leavening are the main characteristics of Farina TipoZero Superiore, which has a strength value of W 330: a peculiarity that makes the flour ideal for medium-long dough maturation.
Agugiaro & Figna always chooses to ensure a sustainable environment, so 100% of the energy used comes from renewable sources, and Fsc-certified bagging paper is also used for the wrapping of Farina TipoZero Superiore. Naturalness and protection of the land, therefore, meet tradition and the future in Farina TipoZero Superiore, thus tracing our mission, which is to bring the highest quality flours and blends to the whole world.
