Farina 00

are suitable for doughs that require weak flour • up to 160w for daily use, small pastry, ikg and 150-,gt, 1kge ome choose the right flour the strength of the flour, indicated with the letter w, indicates the quality and quantity of the proteins present, their ability to develop doughs suitable for more or less long leavening, biscuits and shortcrust pastry, medium flours • from 160w to 250w leavening up to 6/8 hours, such as bread, pizza and focaccia, strong farize • from 250w to 30ow are used for products that require long leavening times and leavened desserts,