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Italian Tipo 00 Flour

Pickup available at The Matthews Cotswold Flour Mill

Usually ready in 2-4 days

View store information

1 Bag - 1.5kg

The Matthews Cotswold Flour Mill

Pickup available, usually ready in 2-4 days

Station Road
FWP Matthews Ltd
Shipton under Wychwood, Chipping Norton OX7 6BH
United Kingdom

+441993830342
Pack Size

Low stock  - 12 left

Description

Our Italian Tipo 00 flour is ideal for Italian style pizza bases. Finely milled white flour producing elastic dough with great hydration and lightness. Perfect for Pizza and Pasta baking. Blended from carefully sourced authentic Italian Ancient Durum wheats. The wheats from Italy are then milled in the Cotswolds by the Matthews family.

Our Italian Tipo 00 flour is ideal for Italian style pizza bases. Finely milled white flour producing elastic dough with great hydration and lightness. Perfect for Pizza and Pasta baking. Blended from carefully sourced authentic Italian Ancient Durum wheats. The wheats from Italy are then milled in the Cotswolds by the Matthews family.

Ingredients/Allergens

Wheat Flour (Durum) [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)]
For allergens, including cereals containing gluten, see ingredients in bold

Wheat Flour (Durum) [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1)]
For allergens, including cereals containing gluten, see ingredients in bold

Nutritional
  • Per 100g
  • Energy (KJ/Kcals) 1451/341
  • Protein 11.50g
  • Total Fat 1.40g
  • of which saturates 0.20g
  • Cholesterol 0.00g
  • Carbohydrates 75.30g
  • of which sugars 1.40g
  • Dietary Fibre 3.10g
  • Salt 0.03g
  • Per 100g
  • Energy (KJ/Kcals) 1451/341
  • Protein 11.50g
  • Total Fat 1.40g
  • of which saturates 0.20g
  • Cholesterol 0.00g
  • Carbohydrates 75.30g
  • of which sugars 1.40g
  • Dietary Fibre 3.10g
  • Salt 0.03g

Milling and Grain Provenance: The mill is still run by the 8th generation of the Matthews family. Today the Matthews family source ancient varieties of durum and bread wheat direct from farmers in Sicily and Abruzzo, Italy. These varieties are unique to their regions and have their own taste characteristics.

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Protein: 11.2%

Perfect for & Recipes: Pasta & Pizza dough. Check out our baker's top tips for pasta making below:

1. Use extra virgin olive oil.

2. Blend with Semolina to help the pasta hold its shape.

3. Make pasta dough by hand using eggs in a bowl and flour. Mix by hand until it turns into a sticky ball.

4. Leave for at least 30 minutes at room temperature.

5. Roll with a large rolling pin or even better a pasta roller.

6. Dampen your hands with water before working the dough.

Health: The distinctive wheats are then specially blended and finely milled in the Cotswolds. Only the innermost of the whole wheat berry is used to produce a truly fine white “Doppio 0” pizza flour. Our Tipo 00 flour is the top award winning flour of the Great Taste Awards 2020. Perfect for extensible lower gluten pizza dough with a crispy crust.