Casillo La Pizza Zero M '0'
Product Information
Casillo Zero M Type "O" Soft Wheat Flour (Previously Casillo Orange) is the most popular flour for Pizza Professionals. It comes from Casillo's careful selection of grains with a very relevant ability to adapt to all of the processes, thanks to a perfect balance between tenacity and extensibility.
Key Features of Casillo Zero M Type "O" Soft Wheat Flour:
Ideal for Medium Leavening Times: Specifically recommended for pizzas and focaccia that require medium leavening times, this flour supports optimal rise without compromising the texture or flavour.
Versatile Application: Whether you are crafting traditional thin-crust pizzas or thick, airy focaccia, Casillo Zero M Type "O" Soft Wheat Flour provides the reliability and consistency needed to produce exceptional results every time. The M flour provides a more moderate-strength dough.
Careful Selection of Grains: The meticulous selection of grains used in ZERO M not only enhances the quality of the flour but also ensures that it delivers consistent performance in professional kitchens.
Professional Grade: Designed for professional pizzaiolo, ZERO M flour is the top choice for achieving artisanal quality and authentic taste.
Casillo Soft Wheat Flour “O” Zero M 12.5Kg
Protein Content: 13% s.s.
W Value: 290
P/L Ratio: 0.6
Absorption: 57%
Stability: 13 min
Falling Number: 325
| Per 100g | |
|---|---|
| Energy KJ | 1501.0 |
| Energy kcal | 354.0 |
| Fat (g) | 2.0 |
| of which saturates (g) | 0.4 |
| Carbohydrates (g) | 72.0 |
| of which sugars (g) | 0.4 |
| Fibre (g) | 2.0 |
| Protein (g) | 12.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy and Mustard.
Product Information
Casillo Zero M Type "O" Soft Wheat Flour (Previously Casillo Orange) is the most popular flour for Pizza Professionals. It comes from Casillo's careful selection of grains with a very relevant ability to adapt to all of the processes, thanks to a perfect balance between tenacity and extensibility.
Key Features of Casillo Zero M Type "O" Soft Wheat Flour:
Ideal for Medium Leavening Times: Specifically recommended for pizzas and focaccia that require medium leavening times, this flour supports optimal rise without compromising the texture or flavour.
Versatile Application: Whether you are crafting traditional thin-crust pizzas or thick, airy focaccia, Casillo Zero M Type "O" Soft Wheat Flour provides the reliability and consistency needed to produce exceptional results every time. The M flour provides a more moderate-strength dough.
Careful Selection of Grains: The meticulous selection of grains used in ZERO M not only enhances the quality of the flour but also ensures that it delivers consistent performance in professional kitchens.
Professional Grade: Designed for professional pizzaiolo, ZERO M flour is the top choice for achieving artisanal quality and authentic taste.
Casillo Soft Wheat Flour “O” Zero M 12.5Kg
Protein Content: 13% s.s.
W Value: 290
P/L Ratio: 0.6
Absorption: 57%
Stability: 13 min
Falling Number: 325
| Per 100g | |
|---|---|
| Energy KJ | 1501.0 |
| Energy kcal | 354.0 |
| Fat (g) | 2.0 |
| of which saturates (g) | 0.4 |
| Carbohydrates (g) | 72.0 |
| of which sugars (g) | 0.4 |
| Fibre (g) | 2.0 |
| Protein (g) | 12.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy and Mustard.