Casillo La Pizza Zero XL Tipo "0" Pizza Flour - 12.5kg
Casillo Soft Wheat Flour Type "O" Zero XL (Previously Casillo Black) is the flour created using the careful selection of soft wheat, which will guarantee high hydration and surprisingly high dough hold. It produces doughs with an extraordinary hold and extensibility, excellent for long leavening times and the preparation of Biga.
Hydration Capacity: Casillo is engineered to support high hydration levels, allowing for doughs that are not only manageable but also capable of achieving superior texture and volume.
Protein Content: 14% s.s.
W Value: 380
P/L Ratio: 0.6
Absorption: 60%
Stability: 20 min
Falling Number: 350
Exceptional Dough Hold and Extensibility: This flour produces doughs that exhibit remarkable hold and extensibility, making it ideal for complex shapes and forms in baking, without compromising the dough’s integrity. It can be used as a perfect replacement for Manitoba flour.
Perfect for Extended Leavening: With its robust structure, Casillo flour excels in long leavening applications, ensuring that the dough develops full flavour and texture potential over time. The XL flour is designed to create a stronger dough, ideal for robust baking needs.
Selected Hard Wheat Grains: The choice of hard wheat grains for the production of Casillo ensures a consistent quality that professional pizzaioli rely on for producing high-quality recipes.
Ingredients: Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy and Mustard.
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 XL Tipo "0" Pizza Flour - 12.5kg at Ratton Pantry.
