Mulino Padano Star Tipo 0 Bread Flour – High Protein (1kg/2.2lbs) tools organoleptic qualities of the Pomodorino

organoleptic qualities of the Pomodorino di Corbara

This cake flour is unique as it retains all characteristics needed to produce a fragrant crust

Versatile formats: equally at home for focaccia

Vesuvio is Molini Pizzuti’s Type 0 pizza flour that excels in 48–72-hour schedules (maturation peak around 54 hours at ~25 °C)

Mulino Padano Star Tipo 0 Bread Flour – High Protein (1kg/2.2lbs) tools organoleptic qualities of the PomodorinoType 0 Star is Mulino Padanos flagship strength flour for bread making. It sits at the top of the range for protein content, strength and stability, making it perfect for reinforcing weaker flours or used alone for very wet doughs such as ciabatta, baguette style loaves and long fermented sourdough. Star is designed to tolerate long proofing, indirect methods and refrigeration technologies, delivering well developed gluten, excellent gas retention and