Italian type 0 soft wheat flour
Italian type 0 soft wheat flour is obtained by milling soft wheat (Triticum aestivum, family Poaceae) and is classified according to the Italian flour grading system.
Type 0 is a refined flour, but generally retains slightly more mineral matter and peripheral grain components than Italian type 00 flour.
It consists mainly of complex carbohydrates, particularly starch, and also provides protein, small amounts of fat and a modest amount of fibre.
The main wheat proteins, gliadin and glutenin, form gluten when mixed with water, giving dough elasticity and the ability to retain gases produced during fermentation.
Its protein content and flour strength can vary considerably depending on the wheat used and the intended application.
It is widely used for bread, pizza, focaccia, fresh pasta, biscuits and other baked goods.
From a nutritional point of view, it mainly provides energy from carbohydrates, while containing less fibre, vitamins and minerals than wholemeal flour.
The term “type 0” refers primarily to the degree of refinement and ash content, not to a specific protein level or baking strength.
Calories
It provides approximately 340–360 kcal per 100 g, with variations depending on moisture, protein content and composition.
Allergens
It is derived from wheat and contains gluten. It should therefore be avoided by people with coeliac disease or wheat allergy.
Assessment
A versatile refined flour with good technological properties for a wide range of doughs and baked products.
Ingredient verdict: a useful all-purpose flour for baking and doughs, but lower in fibre and micronutrients than wholemeal flour.
Cons: Allergen
