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Type “0” soft wheat flours

Type “0” soft wheat flours

Our type “0” soft wheat flour is stone-ground, free from preservatives, colourings, additives or processing aids. Stone grinding is an ancient milling art that ensures the grain’s nutrients are better preserved. The process has been designed to obtain the best results in the field of bread-making, for making common breads (such as home-made bread, Tuscan bread, hard dough bread, etc.), as well as pastries, biscuits and any other product that doesn’t require lengthy leavening.

  • W = 140-220 (+/- 5%): a product designed to obtain the best results in the field of bread-making.
  • W = 260-320 (+/- 5%): particularly suited to obtaining the best results in making Roman-style pizza and round pizza.
  • W = 230-290 (+/- 5%): the perfect flour for achieving the best results in making cakes and sweet treats.
  • W = 140-190 (+/- 5%): comes in a 1kg bag.

The producer

Molino Spadoni is now the benchmark in the market for special flours and mixes for household and professional use, both for the Food Service industry and large-scale retail. The company offers a full range of products: flours, special flours (for specific purposes, such as pasta, sweet treats, pizzas, etc.), and ready-made products, suitable for mo

Our product lines

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