Soft wheat flour, type 0
Type-0 flour is milled from soft wheat and is paired with remilled durum-wheat semolina in Giovanni Di Serio’s focaccia barese recipe.
- Italian name
- Farina di grano tenero tipo 0
- Recipe quantity
- 300 g in the focaccia barese dough
In the recipe
For breadmaking, Italian rules define tipo 0 as soft-wheat flour with its own ash and protein thresholds: at most 0.65% ash and at least 11% protein on a dry-matter basis. Type 00 has separate limits of 0.55% and 9%. The type alone does not fix W strength: Molino Pordenone lists type-0 products at W 240 and W 360. Giovanni Di Serio pairs it with remilled durum-wheat semolina in his focaccia barese.
