"00" Cake Flour, 1 kg

Pizza and bread require a strong, elastic dough – but cakes and pastries require entirely different properties. Molini Pizzuti's Farina per Dolci is a Type 00 soft wheat flour made for delicate, light doughs, developed specifically for the classics of Italian pastry tradition.

Molini Pizzuti is a family-owned mill from Campania that has been operating since 1953. One of the company’s core principles is that there is no single "best" flour for everything: different doughs require wheat and flour with different characteristics. This is why they have developed separate product lines for pizza, bread, fresh pasta, and pastry use.

Farina per Dolci is made from a blend of selected soft wheats, from 100% Italian-origin flour. It is classified as Type 00, meaning it is a highly refined, very light-colored, and extremely finely milled wheat flour. Pizzuti themselves highlight the pure white color, lightness, and particularly fine texture of the flour.

Its strength is W220, its P/L value is 0.6, and its water absorption is 54%. These properties are well-suited for pastries where the goal is not to create the strong gluten structure needed for bread or pizza, but rather a finer, crumbly, or lighter texture.

It is an especially good choice for crostata and pasta frolla, i.e., Italian shortcrust pastries, but it can also be used for biscotti, sponge cakes, and soft mixed cakes. Pizzuti recommends it for these same uses.

What makes it interesting is not special additives, but rather the fact that it is a high-quality Italian wheat flour, selected and milled for a specific purpose – an ingredient that shows why different flours are treated as separate ingredients in Italy, rather than simply as "all-purpose flour."

Type: Type 00 soft wheat flour
Strength: W220
Origin: 100% Italian flour
Usage: crostata, pasta frolla, biscotti, sponge cake, cakes and pastries