Strong Bread Wheat Flour - Type 00
This strong bread wheat flour is roller milled in small batches using our specialty hard white bread wheat varieties. Given an extremely low extraction rate of 50% and high quality of gluten (which is regulated by genetic and environmental factors, and affected by post-harvest management practices), the flour makes really elastic and extensible dough. We recommend it for artisan pizzas, focaccia, ciabatta applications and as 1:1 replacement of extremely fine and white bread wheat flours.
The strong bread wheat flour is also used for croissants, pain au chocolat, buns,
"Baguettes' and enriched breads like brioche, babka, challah.
Depending upon other ingredients such as butter and inclusions, and a baker's technique and kitchen's microclimate, this flour can be used 1:1 replacement for Hard White T55 / T65 flour OR a small percentage (‹10%) of sifted bread wheat flours can be added to it to improve the flavour profile and increase the ash content of the flour from 0.5% to 0.65%.
Please note that each these flours are just made of wheat without any additional enzymes, improvers or additives of natural and chemical origin. Thus, they reflect the true nature of this traceable, farm to table agricultural produce.
We encourage bakers to experiment with the flour and reach out to us for any assistance they need in the journey to make this transition from a commodity to a specialty wheat paradigm.
Some of the functional characteristics of this flour are as follows:
• Moisture: ~13.5%
• Hydration Ability: ~70-75%
• Extraction Rate: 50%
• Protein: 12%+
• W Index: ~280
• Ash Content: ~0.5%
(Equivalent to Tipo00 or T45)
Storage instructions:
Given the high moisture content, we recommend using this flour within 30 days of order if kept at room temperature or keep it refrigerated to keep the enzymatic activity in check, in which case you must use the flour within 4 months of order.
Note:
This flour contains almost no bran or germ, thus has a pale yellow-white appearance naturally, and is free of any adulterants of any sorts. You are advised to pair it with other stone milled flours (whole or sifted) from our collection if want to add more nutrition, flavour and texture to your bakes.