Uncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flour since its inception in 1905.
Molino Paolo Mariani Sfoglia is a professional Italian Type 00 pastry flour made for puff pastry, choux, and doughnuts. Made from 100% Italian soft wheat, it offers the fine texture, strength, and stability needed for crisp layers, airy choux, and reliable pastry results.
Specifications for product Molino Paolo Mariani Sfoglia Tipo 00 Flour for Puff Pastry (12.5 kg)
Flour Properties
Weight
27.5 lb
Coarseness
How finely the flour is ground
Tipo 00
Grain origin
100% Italian grains
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
340
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,45-0,55
Protein%
14%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
