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
  4. Molino Rossetto Type 00 Soft Wheat Flour W400 (1 kg)
  5. Molino Rossetto
Pricelist: - Pricelist
Pricelist: - Pricelist

Molino Rossetto Type 00 Soft Wheat Flour W400 (1 kg)

Professional super strong flour (Farina di Forza) with a baking value of W400 from Molino Rossetto (Mugnai since 1760). Carefully milled from top quality soft wheat, specially developed for extremely long dough ripening of up to 48 hours and the most complex, rich baking creations.

High protein quality (14g protein per 100g) for a superior gluten network, maximum water absorption and excellent gas retention during long fermentation.

Short Highlights

  • Type of Flour: Farina di grano tenero Tipo 00

  • Baking value / Strength: W400 (W 380 - 420, P/L 0.60) for extremely long fermentation

  • Application: Ideal for complex pastries (Panettone, Pandoro, Colomba, Babà), heavy yeast doughs and strengthening weaker flour types

  • 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 W400: Ultimate Strength for Heavy Doughs

With the Farina W400, Molino Rossetto offers a flour from the highest segment for both the professional pastry chef and the demanding home baker. Thanks to an extremely high gluten and protein content, this flour can carry enormous amounts of moisture and fats (such as butter and egg yolks) without the dough structure collapsing.

It is the perfect choice for dough processes that slowly mature for up to 48 hours. Additionally, this 'technical flour' is ideal for adding to weaker flours to give the overall dough network more resilience, stability and rising power.

Serving Tips & Baking Applications

  • Classic Italian Celebration Breads: The absolute standard for making Panettone, Pandoro, Colomba, Veneziana and Babà.

  • Extremely Long Dough Fermentation: Extremely suitable for pizza and bread dough with a controlled cold rise of 36 to 48 hours in the fridge.

  • Flour Strengthening: Mix 10% to 30% of this W400 flour with standard wheat flour to create more gluten strength and hydration capacity.

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 W400

  • Baking Value / Characteristics: W 380 - 420 | P/L 0.60 +/- 0.10 | Ash content: 0.55% max

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

  • Ingredients: Soft wheat flour (farina di grano tenero tipo 00)

  • 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: 14g, Salt: 0g

  • Moisture content: Maximum 15.50%

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

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

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