Italian Flours are graded by a Italian law passed in 1967 (law 4.7. 1967. n. 580.) It is based on measuring the ash content of the flour (just as for French and German Flours.)
Flours from hard wheat are termed "semola" or "grano duro." Flours made from soft wheat are labelled "grano tenero" meaning "tender grain." In
Grano duro flours are slightly yellowish and have a more granular texture. They are used for pasta, and in the south of
Grano tenero flours are white, more powdery flour used in bread and in pastries.
You can also buy "farina speciale per pizza, dolci e pasta."
In the flour listed below, "Tipo" means "type." This type classification applies to "grano tenero" flours.
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This Italian Flour is also called "dopio zero", meaning "double zero."
Farina 00 is appreciated for its whiteness, basically it is a low extract flour around 73% to 75% with low ash content (hence its purity) and still retains relative high gluten. They are the softest, finest, Italian flours; they are very finely ground like a fine powder and are very white. They have the most refinement done to them and the least fibre remaining.
Every mill in
The protein will range between 7.4 (for the soft wheat flours, often labelled "grano tenero") and 11 % (for the hard wheat flours, "grano duro"), but generally it is no higher than 9 to 9.5%. Consequently, at bakeries they are often blended with stronger flours for bread making.
The "grano tenero" flours in this category are more in the range of "cake flour" in terms of protein content. They will not create much gluten.
If you are using a Tipo 00 flour for pasta, you want to make sure that the one you are using was milled from hard wheat.
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