Type 0 flour
Food, Plant source foods, Flours, Soft wheat flour
Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦
Minimum protein percentage: 11%
Maximum ash percentage: 0.65%
Introduction
Type 0 flour is a variety of soft wheat flour distinguished by its medium texture and moderate gluten content. Compared to the more refined Type 00 flour, it retains a higher amount of proteins and minerals, giving it a slightly darker color and making it more nutritious overall.
Description of Typo “0” flour
Thanks to its balanced gluten content, Type 0 flour provides good elasticity and strength, making it especially suitable for leavened baked goods such as leavened bread, pizza, and focaccia. The presence of an adequate amount of gluten allows the dough structure to better trap the gases produced during fermentation, resulting in a soft, well-aerated texture.
In bread-making, Type 0 flour is often blended with other flours to achieve specific dough characteristics. For instance, it can be mixed with wholemeal flours to increase fiber content, or with stronger flours to enhance dough stability in recipes that require particularly high leavening.
Nutritional facts table
Nutritional values can vary due to several factors, including the brand of flour, the milling process, and the quality of the wheat used.
| Nutrients | Per 100 g |
| Calories (kcal) | 363 |
| Total fat (g) | 1.4 |
| ———Saturated fat (g) | 0.3 |
| Cholesterol (mg) | 02 |
| Sodium (mg) | 2 |
| Total carbohydrates (g) | 73.8 |
| ———Dietary fiber (g) | 2.4 |
| ———Total sugar (g) | 1.1 |
| Protein (g) | 11.5 |
