Everything about flour

FLOUR, THE BEGINNING OF EVERY CREATION

Flour is where it all begins. A simple gesture—a handful on the work surface—can transform into something truly unique.

For generations, at Molino Merano, we have turned carefully selected grains into flours crafted to bring your culinary visions to life. Every choice, from raw material to precise milling, shapes flours with distinct character and texture: delicate or robust, perfect for sweets, bread, or leavened doughs that require patience and care.

Behind every sack is a story of experience, craftsmanship, and attention. Every stage is carefully monitored, because quality is not just a detail—it’s a promise you can taste from the very first knead.

This guide invites you into the world of flour, helping you understand, choose, and use it to its fullest, for results that speak of flavor, balance, and pure satisfaction.

UNDERSTANDING FLOUR TYPES
(Type 00 - Type 0 - Type 1 - Type 2 - Whole Grain)

The number on a flour package reflects its mineral content, known as “ash.” It does not indicate how finely the flour is milled, but how much of the grain’s natural composition remains.

This value is measured by heating the flour and assessing the residual minerals. The result, expressed in milligrams per 100 grams, corresponds to the flour’s “type.”

Lower numbers, such as Type 0 or 00, indicate lighter flours with minimal bran.

Higher numbers, like Type 1 or 2, represent darker, mineral-rich flours packed with vitamins and fiber.

FLOUR EQUIVALENTS ACROSS COUNTRIES

	Italy / South Tyrol	Germany	Austria	Switzerland
Soft wheat	tipo 00	Type 405	W 480 / glatt	Weißmehl, Typ 400
	tipo 0	Type 550		Weißmehl, Typ 550
	tipo 1	Type 812	W 700	Halbweißmehl, Typ 720
	tipo 2	Type 1050	W 1600	Ruchmehl, Typ 1100
	Farina integrale	Vollkornmehl (farina integrale)	W 1800	Vollkornmehl, Typ 1900
Spelt	Farina di farro bianco	Type 630	D 700	Weißmehl
	Tipo 1	Type 1050	D 1500	Ruchmehl
	Farina integrale	Vollkornmehl	Vollkornmehl (farina integrale)	Vollkornmehl (farina integrale)
Rye	tipo 0	Type 610 / 815	R 500	hell, Typ 720
	tipo 1	Type 997	R 960	dunkel, Typ 1100
	tipo 2	Type 1150
	Farina integrale	Vollkornmehl (farina integrale)	R 2500	Vollkornmehl / Typ 1900

THE STRENGTH OF FLOUR

The baking strength of a flour, indicated by the so-called W value, tells you how well a dough holds its shape and rises during fermentation. The W value is given only for wheat flour.

A high W value indicates a strong, elastic flour that is particularly well suited to long-fermented doughs.
A low W value indicates a weaker flour that is better suited to quick-rising doughs or baked goods that need no rising time.

W Value	Ideal Fermentation Time
W 180/220	< 8 hours	Sponge cakes, bread, pizza, cookies, fresh pasta, pancakes, spätzle, …
W 240/280	8–16 hours	Leavened doughs, bread, pizza, …
W 300/340	16–32 hours	Long-fermentation doughs, bread, pizza, …
W 390/410	> 32 hours	Panettone, Colomba, …

WHICH WHEAT FLOUR SHOULD I CHOOSE?

It depends on how long you let your dough rise.

Soft wheat flour No. 2 for rising times under 8 hours (W 180/220)
Ideal for batters and stretched doughs, bread, yeast doughs, pizza, cakes, biscuits, pasta dough, pancakes, spätzle, … with a rising time of 0 to 8 hours.

Soft wheat flour No. 4 for rising times of 8 to 16 hours (W 240/280)
Ideal for yeast doughs, pizza, bread, etc. with a rising time of 8 to 16 hours.

Soft wheat flour No. 6 for rising times of 16 to 32 hours (W 300/340)
Ideal for long rising times of over 16 hours. For example, long-fermented yeast doughs, bread, pizza, …

GLUTEN IN FLOUR

Gluten is formed when flour and water come together. During kneading, an elastic network develops that gives the dough strength and structure, helping it retain air and moisture while allowing it to rise in a balanced, natural way.

This delicate balance is what gives bread, pizza, and other baked goods their full development, a soft interior, and a stable shape.

SPECIALTY FLOURS

Our specialty flours bring unique flavors and textures, opening endless possibilities in the kitchen and in pastry-making.

LA SPEZIATA – Type 2 wheat flour

Rich in fiber with a deep, toasty aroma: bran is extracted, toasted, and reintegrated into the flour. Perfect for bread, pizza, and long-fermentation doughs, it adds flavor and complexity to every creation.

LA FORTE – Type 1 spelt flour

High in protein with a delicate nutty taste, ideal for bread, pizza, and long-fermentation doughs. Adds structure, character, and authentic flavor to all leavened preparations.

Special flour for cookies & shortcrusts

Delicate and low in gluten, it produces tender, crumbly baked goods with perfect texture and lightness.

Special flour for gnocchi & spätzle

Ultra-fine and lump-free, it absorbs liquids beautifully, ensuring smooth, consistent dough for gnocchi, spätzle, and dumplings.

FLOUR STORAGE TIPS

To preserve the quality and aroma of your flour, store it in a cool, dry place away from light. Airtight containers made of glass, plastic, or ceramic are ideal.

During the summer months, it’s best to buy smaller quantities and replenish regularly, reducing the risk of moisture and spoilage.

To keep pests away, use natural scents such as lavender or tea tree oil, or pheromone traps that attract insects with specific baits.

In case of infestation, immediately discard contaminated flour and thoroughly clean the pantry with a vinegar-and-water solution before storing new flour.