StrongItaly
Published spec: type 0, protein 11%, W 250, P/L at least 0.6. A Tipo 0 blend with toasted wheat germ for use within 12 hours, the entry flour of the Zero+ line. Sold as a 12.5 kg sack. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
Molino Denti Infibra Zero+ W250 is a type 0 flour, W250 strength, 11% protein, and a P/L ratio of 0.60. Published spec: type 0, protein 11%, W 250, P/L at least 0.6. A Tipo 0 blend with toasted wheat germ for use within 12 hours, the entry flour of the Zero+ line. Sold as a 12.5 kg sack. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
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