The national “0” and “00” flours from “Linea Tradizione” offer all the characteristics required to produce the bread typical of our tradition. They are obtained from grains with low protein content and therefore have absorption values that make them ideal for low-hydration recipes, typical of traditional bakery.
Bread: water, yeast, salt and flour. The recipe of simplicity. Finding flours that are suitable for bread-making is not always easy. In order to get a good flour, extra care should be paid to the selection of wheat: and this is precisely the commitment of Mulino Padano in order to give its range of special flours consistent quality and performance.
The quality and performance of Professione Fornaio range of products are designed to meet every baking need: from dough with long leavening times to “indirect” dough, from processed bread to high-hydration recipes, to recipes with sourdough starter. These processes, which characterise some popular bread shapes, such as “rosetta”, “ciabatta” and “baguette”, need flours with a well-balanced protein content and require a careful selection of raw material.