Casillo La Pizza Zero M Tipo "0" Pizza Flour - 12.5kg
Casillo Zero M Type "O" Soft Wheat Flour (Previously Casillo Orange) is the most popular flour for Pizza Professionals. It comes from Casillo's careful selection of grains with a very relevant ability to adapt to all of the processes, thanks to a perfect balance between tenacity and extensibility.
Ideal for Medium Leavening Times: Specifically recommended for pizzas and focaccia that require medium leavening times, this flour supports optimal rise without compromising the texture or flavour.
Protein Content: 13% s.s.
W Value: 290
P/L Ratio: 0.6
Absorption: 57%
Stability: 13 min
Falling Number: 325
Versatile Application: Whether you are crafting traditional thin-crust pizzas or thick, airy focaccia, Casillo Zero M Type "O" Soft Wheat Flour provides the reliability and consistency needed to produce exceptional results every time. The M flour provides a more moderate-strength dough.
Careful Selection of Grains: The meticulous selection of grains used in ZERO M not only enhances the quality of the flour but also ensures that it delivers consistent performance in professional kitchens.
Professional Grade: Designed for professional pizzaiolo, ZERO M flour is the top choice for achieving artisanal quality and authentic taste.
Ingredients: Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
About Casillo
Born on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.
Since he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.
From this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.
After his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.
Buy Casillo La Pizza Zero M Tipo "0" Pizza Flour - 12.5kg at Ratton Pantry.
