The true quality of pasta can be tested by cooking smooth pasta shapes!
Grooved shapes were in fact a solution discovered by die makers in the 1950s. The grooves prevented the pasta pieces from sticking together during the drying process.
True craftsmanship in the art of pasta making can be seen in the production of smooth shapes that do not stick together, that remain separate from each other when served and are not coated in a sticky film after cooking. Good quality pasta binds well with sauce because of its porosity, not because of the grooves or the starchy film (known as stickiness) coating the surface.
Type “00” flour is produced by grinding soft wheat and is a product widely used for baking and the production of fresh pastries, including homemade ones.
Granoro Type “00” Soft Wheat Flour is produced from a careful selection of the best soft wheat (max. ash content 0.55%, W = min. 160, P/L 0.40 – 0.70). Purposely designed for domestic use, it is recommended for the preparation of desserts, fried foods, creams and fresh pastries.
Granoro Type "00" Flour is extracted from the central part of the soft wheat grain, with a low extraction yield, which results in a better quality product. Produced from a select mixture of soft wheat, it is purposely designed for domestic use.
Granoro Type “00” Flour is the basic ingredient recommended for preparing bread, pasta, leavened doughs for pizzas and focaccias, desserts, cakes and biscuits, delicate creams and béchamel sauces, coatings for vegetables and fish and batter for fried foods.
NOTE: type “00” flours with average W values of 150 can be found on sale. However, Granoro Type "00" Flour has W values of between 180 and 200.
Valori medi per 100g
of which fatty saturated acids
of which sugar
Type "00" soft wheat flour.
May contain traces of soya.
Store in a cool, dry place and protect from humidity.