Flour W 170
Not all flours are the same: they differ from their strength given by the gluten content.
Garofalo Flour W 170 is the least strong of the line, suitable for short leavening, up to 8 hours at room temperature.
It is the most suitable for making breadsticks, biscuits, bread, and pizza.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Soft type 00 wheat flour
May contain traces of soy
- Energy1431 kl / 338 kcal
of which saturated0,7 g
of which sugars 73 g
- Fibre2,2 g
- Protein8,9 g
- Salt0 g