Type 0 Star is Mulino Padano’s flagship strength flour for bread-making. It sits at the top of the range for protein content, strength and stability, making it perfect for reinforcing weaker flours or used alone for very wet doughs such as ciabatta, baguette-style loaves and long-fermented sourdough. Star is designed to tolerate long proofing, indirect methods and refrigeration technologies, delivering well-developed gluten, excellent gas retention and open, glossy crumb structures.
Specifications for product Mulino Padano Star Tipo 0 Bread Flour – High Protein (1kg/2.2lbs)
Flour Properties
Weight
2.2 lb
Coarseness
How finely the flour is ground
Tipo 0
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
450
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
<0.70
Protein%
15.3%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
