Our strongest flour with a high gluten content and capable of absorbing more liquids.
Garofalo Flour W 350 is easy to use and best in recipes requiring long leavening times: up to 48 hours both at room temperature and with the use of the refrigerator.
Excellent for kneading pan pizzas with long leavening times, brioches, large leavened products and baked goods that need high hydration.
Try all the goodness of flour without additives.
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
- Energy1424 kl / 339 kcal
of which saturated0,7 g
of which sugars71 g
- Fibre2,2 g
- Protein11 g
- Salt0 g