Skip to Content

Direct shipping from Italy:         Shipping contribution € 5.95.         Free shipping from € 49.95

  1. All products
  2. Italian Flour
  3. Molino Rossetto Type 00 W330 Soft Wheat Flour (1 kg)
  4. Italian Flour
Pricelist: - Pricelist
Pricelist: - Pricelist

Molino Rossetto Type 00 W330 Soft Wheat Flour (1 kg)

Professional strong flour (Farina di Forza) with a baking value of W330 from Molino Rossetto (Mugnai since 1760). Carefully milled from high-quality soft wheat, specially developed as the secret for long dough fermentations and pre-dough preparations.

High protein quality (13g protein per 100g) for a strong gluten network, excellent hydration and prolonged fermentation.

Short Highlights

  • 🌾 Type of Flour: Farina di grano tenero Tipo 00

  • ⚡ Baking Value / Strength: W330 (strong flour for long rising times)

  • 🍕 Application: Ideal for pre-dough (biga & poolish), Neapolitan pizza, brioche and sourdough bread

  • 📦 Content: 1 kg packaging (packed in a protective atmosphere)

Price
3.12 € 3.12 €
(Tax included)
General terms and conditions Shipping and delivery terms
Direct shipping from Italy: Shipping fee € 5.95.
Free shipping from € 49.95

Molino Rossetto W330: 
The Secret for Long Rising Times

Molino Rossetto, millers since 1760, provides with the W330 a professional-grade flour for the home baker and pizza maker. The baking value (W-value) of 330 indicates that the dough is extremely elastic and strong, which is essential for fermentation processes of 24 to 48 hours in the fridge.

The dough can absorb large amounts of water (high hydration) without losing its structure. This results in a light, open crumb and a characteristic high edge (cornicione) in pizza dough during baking. It is also particularly suitable for strengthening weaker flour types or for use as a base for a preferment such as biga or poolish.

Serving Tips & Baking Applications

  • Preferment (Biga & Poolish): Use the W330 as a strong base for a preferment that ferments for 16 to 24 hours before the main dough is mixed.

  • Neapolitan Pizza (Cold Fermentation): Perfectly suitable for pizza dough that slowly ferments in the fridge for 24–48 hours for maximum flavour development and excellent digestibility.

  • Rich Pastries & Panettone: Excellent to combine with butter and eggs for enriched dough types such as brioche, babà, and festive breads.

Technical Specifications

  • Brand / Producer: Molino Rossetto S.p.A. (Via Indipendenza 156, 35029 Pontelongo (PD), Italy)

  • Selection & Sales: Kelvini – Italian Artisan

  • Product: Soft Wheat Flour Type 00 W330

  • Baking Value: W330

  • Content / Net weight: 1 kg (1000g) e

  • Ingredients: Soft wheat flour (farina di grano tenero di.)

  • Nutritional values per 100g: Energy: 1443 kJ / 340 kcal, Fat: 0.9g (of which saturated: 0g), Carbohydrates: 69g (of which sugars: 1.5g), Fibre: 2g, Protein: 13g, Salt: 0g

  • Moisture content: Maximum 15.50%

  • Allergens: Contains gluten (wheat). May contain traces of soy, milk, and sesame seeds.

  • Packaging: Plastic/foil packaging (packed in a protective atmosphere)

  • Shelf life / Storage advice: Store in a cool and dry place.