Casillo LA 8 Soft Wheat Flour '0'

Molino Casillo's "La 8" Soft Wheat Flour Type 0 with Wheat Germ is carefully selected to ensure stability and an intense aroma, enhancing the flavour and texture of your pizza. An important aspect to remember when working with this dough is that it requires medium hydration and a medium leavening time. While it boasts a high protein content, it is slightly less than the "La 8 Plus" variant, making it perfect for achieving a balanced, tender, and flavourful pizza crust. 

This flour is part of Molino Casillo’s "Speciali con Germe" selection. Processed using a cylindrical grinding machine with a long diagram, this flour retains more of the wheat's natural nutrients, vitamins, minerals, and healthy fats.

The milling process, with the benefit of greater vitamin content, significantly aids digestion, making for a more pleasant experience. The retention of the wheat germ ensures that the flour is rich in essential nutrients, particularly B vitamins, which play a crucial role in maintaining a healthy digestive system. 

These vitamins help in the breakdown of carbohydrates and fats, making it easier for the body to process and absorb these nutrients efficiently. Additionally, the presence of dietary fibre from the wheat germ promotes healthy bowel movements and prevents digestive issues such as constipation.

Use Cases:

Pizza Making: Ideal for producing high-hydration doughs that require long leavening times, producing a pizza with an intense aroma and distinct, pronounced crust.
Baking: Suitable for other high-hydration bread recipes where stability and flavour are crucial.

Technical Parameters:

Protein: 13,5% s.s.
W: 300
P/L: 0,6
Absorption: 58
Stability: 15
FN: 300