Technique and Knowledge
The famous 00 and 0 flour types are part of a scale of broader classification: 00, 0, 1, 2, integral. This classification (not used outside the Italian borders) depends on the ash content of flour: the ashes (mineral salts) are what remains from the carbonization of flour for at least 6 hours at about 600 ° C.
The amount of ash indicates the degree of refining of the flour, or how much and which part of the grain will constitute the finished product. The 00 is the whitest flour, made from the center of the grain (endosperm), while wheat flour is that which contains more fiber, including all parts of the grain.
To obtain the various types of flour, the miller controls the blending of the various products obtained from the milling and previously separated by sieving.
The flour should be stored at room temperature (ideally 15-25 ° C) in a cool, dry, well-ventilated place away from sources of light and heat. We recommend keeping it in paper bags original perforated allowing perspiration.
It ‘also advisable to let it “age“ the flour, or let it stand for at least 18 days from the date indicated on the lot of grinding in the original packaging. The freshly milled flour is weaker and tends to form a dough very sticky given the low water absorption while also limiting the capacity for development of the dough and finished product.