Garofalo Farina di Grano Tenero W260 soft wheat flour type 00 1kg

Not all flours are created equal The quality of the flour is a fundamental detail. Because only a good basis can provide you with a result that corresponds to your recipes. The flours of the Garofalo line type '00' and wholemeal do not contain any additives and enable you to process the dough optimally. What really makes the difference compared to the usual flours is the special quality of the grains, which are selected and mixed with care and experience. But of course there is one more thing to remember before you get down to work. The W mark that you will find on the packaging indicates the strength of the flour and therefore indicates the water absorption and the time it takes for it to mature and rise once the dough is ready. Good to know. W 260 sourdough for up to 24 hours. Suitable for medium-length sourdough at room temperature and when using the refrigerator (up to 24 hours), for round and pan pizza, bread, focaccia, excellent for medium-high hydration.

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Garofalo

Flour

garofalo260w

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