The strength of flour is established based on its gluten content. Garofalo Flour W260 is medium-strong, made with top quality soft wheat. It has all the characteristics for long leavening in the refrigerator: up to 24 hours.
Ideal for kneading round or pan pizza, tasty and digestible bread and focaccia and very high hydrations.
Ideal for use in making bread, focaccia and pizza.
Garofalo was established in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area are perfect for drying pasta, and the presence of spring water that originally fed the mills, made Gragnano the ideal place for the production of pasta.
Knowing Garofalo's roots is a first step in understanding where its passion, wisdom and innovative spirit comes from. Garofalo brings the best quality wheat to the table with the guarantee of PGI certification.
Discover the wide range of pastas and shapes, from the most traditional to the latest and most creative. Garofalo’s quality is unmistakable and the product speaks for itself.