Italian Flour
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Weight
- 16kg
- Bread Mixes
- 1.5kg
Flour Type
- Strong White
- Rye
- Wholegrain
- Ancient Grain
- Bread Mixes
Best For
- Pizza & Pasta
- Cakes & Pastry
- Sourdough
- Bread
Wheat Type
- Italian
- Canadian
- French
- British
Milling Method
- Roller Milled
- Stoneground Milled
Farming Method
- Regenerative
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- Organic
Matthews Italian Flour – Tipo 00 Flour for pizza and pasta.
Our finely milled white flour creates a lovely elastic dough.
When making pasta or pizza, there is no substitute for using authentic Italian Tipo 00 flour. Our Italian flour is sourced from ancient durum wheat grown in Italy and milled in the Cotswolds, giving your bake the unique ‘Italian flavour’ and texture everyone loves.
Bakers need a good level of elasticity within the dough to craft pasta or pizza to perfection. Our Italian flour has an excellent lightness and hydration profile which allows for the elasticity within the dough, helping you make the shapes and lengths you require with ease.
But when it comes to pasta and pizza, the combination of texture and taste really sets your bakes apart. Our Italian flour, Tipo 00, is given from the ancient Italian durum wheat at its heart, carefully milled to create a perfect flour for all pasta and pizza bakers.
Our range includes traditional Italian Flour, Italian pizza flour and a Sicilian pizza flour mix, all of which offer an authentic Italian baking experience.
Matthews Cotswolds Flour News
Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour
We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...
Pizza week - Q&A with Cameron Kelly from Zonda
My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...
Q&A with Nicola Cooper from Blake’s Kitchen
What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...
Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour
We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...
Pizza week - Q&A with Cameron Kelly from Zonda
My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...
Q&A with Nicola Cooper from Blake’s Kitchen
What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...