Flour W 260
The strength of flour is established based on its gluten content.
Garofalo Flour W 260 is medium-strong, made with top-quality soft wheat.
It has all the characteristics for long leavening in the refrigerator: up to 24 hours.
Ideal for kneading round or pan pizza, tasty and digestible bread and focaccias and very high hydrations.
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
- Energy1421 kl / 338 kcal
of which saturated0,7 g
of which sugars 73 g
- Fibre2,2 g
- Protein8,9 g
- Salt0 g