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Type 0 soft wheat flour

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Type 0 soft wheat flour: properties, uses, advantages, disadvantages, safety Type 0 soft wheat flour is a flour obtained from soft wheat (Triticum aestivum) by milling followed by sifting. It is one of the most widely used wheat flours in Italy for making bread, pizza, focaccia and many other baked products. The designation “type 0” belongs to the...

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by admin (19742 pt) · 2026-Aug-12

Farina di grano tenero di tipo 0: proprietà, usi, pro, contro, sicurezza La farina di grano tenero di tipo 0 è uno sfarinato ottenuto dal grano tenero (Triticum aestivum) mediante macinazione e successivo abburattamento. È una delle farine di...

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ContentNot available

Kcal/100g321

FamilyGraminaceae

Threat factorsNot available

Last update2026-08-12 12:45

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