Description

There are 4 types of flour, as defined by the rate of mineral or ash: the materials or impurities in the grains of wheat.

The type of flour is defined by zeros of 1 to 4:

The ***0 flour is the finest and whitest.

The **0 for the preparation of bread because of its high protein content makes possible the formation of gluten and get the pieces keep their shape.

The ***0 is more refined and more white, having a little gluten formation is not a good container of gas and lose shape loaves. Therefore only used for bread mold, pastry, cakes, etc..