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Dallagiovanna Ingredients Brands|Italian Ingredients^Italian Universal 00 Flour, 1kg
Dallagiovanna Ingredients Brands|Italian Ingredients^Italian Universal 00 Flour, 1kg
Dallagiovanna Ingredients Brands|Italian Ingredients^Italian Universal 00 Flour, 1kg
Dallagiovanna Ingredients Brands|Italian Ingredients^Italian Universal 00 Flour, 1kg

Dallagiovanna Ingredients Brands|Italian Ingredients^Italian Universal 00 Flour, 1kg

Original price was: £3.08.Current price is: £2.30.

SKU: SKU7Ph4xn4GnV Categories: , , , , Tag: Brand:

Description

00 flour, or doppio zero, is an essential ingredient for making silky smooth pasta and thin, crisp pizza bases. The white Italian flour is very finely milled, resulting in grains which are finer than semolina, but larger than cornflour. Italian 00 flour is highly refined from the whitest part of the grain and, unlike all-purpose flour, it is reserved for specific recipes. When you use 00 flour, you will create doughs that have good elasticity and a smooth texture. 

Italian 00 flour is the same as German type 405, French type 45 and American pastry flour, so it can be used in recipes calling for those flours and is used in breadmaking and patisserie. In Italy, 00 flour is mixed with eggs to make egg pasta dough, with water for pizza crusts, and with water and yeast for Italian breads like focaccia or ciabatta.

Read our buyer’s guide to learn more about 00 flour.

Ready to start cooking? Here are some recipes that use 00 flour:

  • Frying pan pizza
  • Classic egg pasta dough
  • Saffron buns
  • Slow-cooked pork tortelloni

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Fortified wheat flour type “00”

Allergy advice: For allergens see ingredients listed in bold.

  • Origin: Italy

  • Size: 1kg

  • Minimum shelf life: 3 months

  • Categories:

    00 Flour, Pasta & Pizza Flour Flour, Yeast & Baking Powder Italian Food & Ingredients Last Chance Vegan Food & Ingredients

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