High Quality 100% Natural Flour SOFT WHEAT FLOUR 00 Ideal for Professional Use Made in Italy Ready for Shipping 5 kg
- Category: >>>
- Supplier: Molino F.LLI Chiavazza - S.P.A.
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Product Overview
Description
Product Description
THE PRODUCT: The soft wheat flour type 00 is obtained by the milling of selected national wheat. It is characterized by a medium force (W=150-180) with qualities to guarantee an equilibrate cycle of production.
Proper for the main destinations of professional use and of home cooking. It could be utilized like basic flour into home preparations that don’t need a particular mode of kneading or long times of leavening, in particular fresh paste, bread, pizza, bun.
THE PACKAGING:
Soft wheat flour type 00 is available with packets of 500 g and 1 kg for home use and in packs of 5 et 25 kg for a professional use.
THE PACKAGING:
Soft wheat flour type 00 is available with packets of 500 g and 1 kg for home use and in packs of 5 et 25 kg for a professional use.
Specification
item | value |
Storage Type | Ambient Temperature |
Specification | SOFT WHEAT FLOUR 00 |
Manufacturer | Molino Chiavazza |
Ingredients | SOFT WHEAT FLOUR 00 |
Content | SOFT WHEAT FLOUR 00 |
Address | St. Racconigi 5, 12030 Casalgrasso (CN) |
Instruction for use | Soft wheat flour type 00 is available with packets of 500 g and 1 kg for an home use and in packs of 5 et 25 kg for a professional use. |
Weight (kg) | 1kg |
Shelf Life | 10 months |
Place of Origin | Italy |
Sizes
Quantity | Price (€) |
500 GR | 0,33 |
1 KG | 0,59 |
3 KG | 1,80 |
5 KG | 2,95 |
25 KG | 13,75 |
Idea for Use
Cocoa and pink pepper brownies
The brownies are little and tasty desserts typical of the American cooking. The name comes from their dark colour, of the cocoa, and they are one of the easiest desserts to prepare.
All the ingredients are mixed together, poured in a baking tray and then baked in the oven. After a half of hour, you get a dessert to cut in squares and share with friends.
Often the brownies contain dried fruits in pieces (hazelnuts, nuts, cashew nuts…) to add a crunchy note to this soft and buttery dessert.
We decided to flavour these sweets squares with the very fragrant pink pepper.
A slight creaking under the teeth and here is the release in the month of the aromatic notes of lemon and strawberry, typical of
pink pepper.
INGREDIENTS
250 g. sugar
150 g. butter
75 g. cocoa powder
60 g. Soft wheat flour type 00 Molino Chiavazza
2 eggs
salt
1 teaspoon of grounded pink pepper
PREPARATION
Melt the butter in water bath with the sugar, the cocoa and a pinch of salt. When the mixture is well melted and homogenous, let it cool. Then add the eggs, one by one, stirring well before adding the next one. Sieve the flour and add it to the mixture, finally add grounded pink pepper.
Coat a tray with baking paper (about 20 x 30 cm) and pour in the mixture.
Bake in static oven at 180°C for 25 minutes. The surface must be well dry, but inside still damp.
Churn out, let cool and cut in squares. Sprinkle with crushed pink pepper.
All the ingredients are mixed together, poured in a baking tray and then baked in the oven. After a half of hour, you get a dessert to cut in squares and share with friends.
Often the brownies contain dried fruits in pieces (hazelnuts, nuts, cashew nuts…) to add a crunchy note to this soft and buttery dessert.
We decided to flavour these sweets squares with the very fragrant pink pepper.
A slight creaking under the teeth and here is the release in the month of the aromatic notes of lemon and strawberry, typical of
pink pepper.
INGREDIENTS
250 g. sugar
150 g. butter
75 g. cocoa powder
60 g. Soft wheat flour type 00 Molino Chiavazza
2 eggs
salt
1 teaspoon of grounded pink pepper
PREPARATION
Melt the butter in water bath with the sugar, the cocoa and a pinch of salt. When the mixture is well melted and homogenous, let it cool. Then add the eggs, one by one, stirring well before adding the next one. Sieve the flour and add it to the mixture, finally add grounded pink pepper.
Coat a tray with baking paper (about 20 x 30 cm) and pour in the mixture.
Bake in static oven at 180°C for 25 minutes. The surface must be well dry, but inside still damp.
Churn out, let cool and cut in squares. Sprinkle with crushed pink pepper.
Company Profile
Molino Chiavazza is one of the most important national grain processing industries in Italy and a leading producer of flours for domestic consumers and professional use, packaged with own brands or private labels.
Today, the "Molino" brand is the fourth player in the Italian market in the segment of packaged flour. If we consider also the products made for private label, the production capability of Molino Chiavazza is more than 34.000 tons for the year. This represents near the 20 % of the national packaged flour.
The company was founded in 1955 and it has developed gradually over time. Nowadays, it has two main production plants.
One in Casalgrasso (CN) where are located the wheat milling plant, the administrative offices and the lab analysis. The milling plant has a wheat milling capability of about 400 tons per day and the packaging plant for flours and semolina destined at the final costumer has seven production lines and it has a daily capability of about 300 tons of product packaged.
The other one is located in Pancalieri (TO) where the company produce, packaging and marketing special flours, semolina, rising agents, extruded cereal products and mix for bakery products, bread, cream, cakes and puddings.
In 2015, has been created a new department for packaging products intended for people with gluten intolerance. In 2021 a new packaging line for dry yeast has been realized.
Both plants are certificates high level BRC, IFS and FSSC22000.
Today, the "Molino" brand is the fourth player in the Italian market in the segment of packaged flour. If we consider also the products made for private label, the production capability of Molino Chiavazza is more than 34.000 tons for the year. This represents near the 20 % of the national packaged flour.
The company was founded in 1955 and it has developed gradually over time. Nowadays, it has two main production plants.
One in Casalgrasso (CN) where are located the wheat milling plant, the administrative offices and the lab analysis. The milling plant has a wheat milling capability of about 400 tons per day and the packaging plant for flours and semolina destined at the final costumer has seven production lines and it has a daily capability of about 300 tons of product packaged.
The other one is located in Pancalieri (TO) where the company produce, packaging and marketing special flours, semolina, rising agents, extruded cereal products and mix for bakery products, bread, cream, cakes and puddings.
In 2015, has been created a new department for packaging products intended for people with gluten intolerance. In 2021 a new packaging line for dry yeast has been realized.
Both plants are certificates high level BRC, IFS and FSSC22000.
FAQ
1. What is the difference between soft and hard wheat?
For the purposes of food use, wheat is divided into two species: soft and hard. The former, which have a floury appearance when cut and are easily flaked, are mainly used for the production of flour for bread-making or, in general, for bakery products. The latter, which when fractured are amber-coloured and have a vitreous fracture, are used to obtain semolina and semolina destined for the production of alimentary pasta.
For the purposes of food use, wheat is divided into two species: soft and hard. The former, which have a floury appearance when cut and are easily flaked, are mainly used for the production of flour for bread-making or, in general, for bakery products. The latter, which when fractured are amber-coloured and have a vitreous fracture, are used to obtain semolina and semolina destined for the production of alimentary pasta.
2.What is gluten?
Gluten is a plastic protein complex that is organised in the dough in a dense network capable of supporting the other components and giving volume to baked goods. The importance of wheat arises from the presence in the endosperm of two proteins, gliadin and glutenin, which in contact with the water in the dough give rise to gluten.
Gluten is a plastic protein complex that is organised in the dough in a dense network capable of supporting the other components and giving volume to baked goods. The importance of wheat arises from the presence in the endosperm of two proteins, gliadin and glutenin, which in contact with the water in the dough give rise to gluten.
3.What is meant by 'strong' or 'weak' flour?
Taking the breadmaking quality of the flour (i.e. its intended use) as a reference, it is usual to identify three categories:
Strong flours, used in the production of preparations that have a long processing cycle (leavened products, panettone,...)
Medium strength flours; used in breadmaking
Weak flours; used to produce dry biscuits and industrial breadsticks.
Taking the breadmaking quality of the flour (i.e. its intended use) as a reference, it is usual to identify three categories:
Strong flours, used in the production of preparations that have a long processing cycle (leavened products, panettone,...)
Medium strength flours; used in breadmaking
Weak flours; used to produce dry biscuits and industrial breadsticks.
4.What is the difference between semolina, granite and flour?
Flours are made up of impalpable flours. Semolina and granite, on the other hand, consist of harder, non-floured endosperm particles made from hard and soft grains respectively.
Flours are made up of impalpable flours. Semolina and granite, on the other hand, consist of harder, non-floured endosperm particles made from hard and soft grains respectively.
5.What is the shelf-life of a product?
Shelf-life is the commercial life (shelf-life) of a product stored under appropriate conditions.
Shelf-life is the commercial life (shelf-life) of a product stored under appropriate conditions.
Packing & Delivery
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Certifications
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