Type 00 flour
Food, Plant source foods, Flours, Soft wheat flour
Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦
Minimum protein percentage: 9%
Maximum ash percentage: 0.55%
Introduction
Type 00 flour is one of the most widely used types of flour in Italian cuisine, especially for making desserts and fresh pasta. It is produced by finely milling soft wheat, from which most of the bran and fibrous components of the grain are removed. This process makes it extremely fine and silky, with a relatively low protein content compared to other flours, giving it a higher ability to absorb liquids.
Description of type 00 flour
Its main strength lies in its versatility, as it is ideal for preparing light doughs, such as those used for cakes, cookies, and puff pastry, as well as for making fresh pasta dought. 00 flour is particularly valued for its ability to give dough a soft texture and ensure even baking.
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) | 366 |
| Total fat (g) | 1.48 |
| ———Saturated fat (g) | 0.3 |
| Cholesterol (mg) | 0.2 |
| Sodium (mg) | 2 |
| Total carbohydrates (g) | 76.22 |
| ———Dietary fiber (g) | 2.4 |
| ———Total sugar (g) | 0.49 |
| Protein (g) | 9.71 |
