Casillo Black '0'

"Casillo Black" is the flour created using the careful selection of soft wheat, which will guarantee high hydration and surprisingly high dough hold. It produces doughs with an extraordinary hold and extensibility, excellent for long leavening times and the preparation of Biga.

Key Features of Casillo Black Zero XL Type "O" Soft Wheat Flour:

Hydration Capacity: Casillo Black is engineered to support high hydration levels, allowing for doughs that are not only manageable but also capable of achieving superior texture and volume.

Exceptional Dough Hold and Extensibility: This flour produces doughs that exhibit remarkable hold and extensibility, making it ideal for complex shapes and forms in baking, without compromising the dough’s integrity. It can be used as a perfect replacement for Manitoba flour.

Perfect for Extended Leavening: With its robust structure, Casillo Black flour excels in long leavening applications, ensuring that the dough develops full flavour and texture potential over time. The XL flour is designed to create a stronger dough, ideal for robust baking needs.

Selected Hard Wheat Grains: The choice of hard wheat grains for the production of Casillo Black ensures a consistent quality that professional pizzaioli rely on for producing high-quality recipes.

Protein Content: 14% s.s.

W Value: 380

P/L Ratio: 0.6

Absorption: 60%

Stability: 20 min

Falling Number: 350