Creating perfect cakes, biscuits, pizza, or fresh pasta? The “Pure Flour from Europe“ initiative, backed by ITALMOPA (the Italian Milling Industry Association) and the European Union, promotes the export of organic soft and durum wheat flours and semolina from Europe to Canada and the USA, offering a solution.

TORONTO, Dec. 27, 2024 — Organically milled soft wheat flour is ideal for cakes, bread, fresh and egg pasta, categorized as: types 0, 00, 1, 2, and whole grain whole wheat flour. Type 00 flour, a refined white flour with a neutral taste, excels in leavened goods like focaccia and cakes, fresh pasta, and biscuits, and as a sauce thickener. Type 0 flour, less refined, suits bread, pizza, and cakes. Type 1 flour is perfect for rustic breads. Type 2 flour is primarily used in bread-making, often blended with white flours. Whole grain whole wheat flour is mainly for bread.

Milled durum wheat yields organic semolina. Its yellowish hue and high protein content, including gluten, make it suitable for industrial dry pasta, cakes, biscuits, breads, and breadcrumbs. Grinding variations produce “semola” – semolina for fresh pasta; “semolino” – coarse durum wheat semolina, ideal for custards and Roman-style gnocchi; or “semola rimacinata” – re-milled semolina for leavened goods.

Organic wheat flours and semolina are essential for most leavened products, from desserts to pizzas. However, achieving perfect results requires understanding flour “strength,” determined by gluten content. Higher gluten content equates to stronger flour, impacting dough elasticity.

Durum wheat flour is generally high-strength, suited to baked goods needing a firm texture and resistant gluten, such as dry packaged pasta. Soft wheat flour strength ranges from weak to strong, depending on protein content and gluten “strength”.

SOURCE PURE FLOUR FROM EUROPE

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