Product Name & Type

• This is soft wheat (“grano tenero”) flour, Tipo “00” (very refined) from Molino Paolo Mariani.

• Specifically, their “00 Pastry” or “Cake / Pastry (Frollina)” flour.

• Physical / Technological Characteristics From Molino Mariani’s technical sheet: Molino Paolo Mariani

• The flour is milled and sifted to remove impurities. 

• Protein: around 11% (per the 1 kg Frollina version) 

• Use / Applications

• Ideal for sweet pastry, shortcrust (“pasta frolla”), muffins, cakes, biscuits, cookies. 

• Frollina line as “ideal for shortcrust pastry, muffin, cakes and biscuits.” 

• The refined “00” grind means it’s very fine and gives a soft, delicate texture in baked goods.

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• Dry gluten: about 10%