The type 0 soft wheat flour is made with the best qualities of Italian soft wheat only, and is good for making bread, pizza, desserts.
Mulino Marzetti uses only the best qualities of Italian soft wheat and Type 0 flour is the product of the grinding of soft wheat (Triticum Aestivum).
Type 0 flour is mainly used to prepare bread, pizza (in a pan or in a shovel including the famous Neapolitan pizza), and sweets in general (donuts, cakes, biscuits, shortcrust pastry, savory pies, custard, etc.) Alternatively, it can be used in percentage with other types of flours such as ancient grain flours, durum wheat, spelled, rye, oats, barley, etc.
Type Zero Soft Wheat Flour: it represents a fundamental ingredient to always keep at hand in the kitchen.