Very StrongItaly
Published spec: type 00, W 360 to 400. The long-rise bread 00 at W 360 to 400. The page claims water absorption of 60 to 62 percent without naming an instrument, so the figure stays out of the absorption field. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Molino Braga Tipo 00 Pane Lunga Lievitazione is a type 00 flour and W380 strength. Published spec: type 00, W 360 to 400. The long-rise bread 00 at W 360 to 400. The page claims water absorption of 60 to 62 percent without naming an instrument, so the figure stays out of the absorption field. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
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