Casillo La 8 Plus Tipo "0" Flour With Wheat Germ - 12.5kg
"LA 8 PLUS" with wheat germ is the flour designed for contemporary pizza with an intense aroma and the famously pronounced pizza crust, which has become an icon in the category of pizza dishes.
Key Features of LA 8 PLUS with Wheat Germ Type "O" Soft Wheat Flour:
Intense Aroma and Iconic Crust: Designed to produce a contemporary pizza with a distinctively aromatic profile and a famously pronounced crust.
High Hydration Compatibility: Ideal for recipes requiring high hydration and maintaining the dough's integrity during long leavening periods.
Diligent Milling Process: Obtained through a slow and gentle milling process of the finest soft wheat, LA 8 ensures stability in the dough and can guarantee unique stability and a smooth and never rubbery pizza, both with direct and indirect doughs such as biga and poolish.
Milled with Wheat Germ: The inclusion of wheat germ not only enriches the nutritional value of the flour but also intensifies the flavour.
This flour is part of Molino Casillo’s "Speciali con Germe" selection. Processed using a cylindrical grinding machine with a long diagram, this flour retains more of the wheat's natural nutrients, vitamins, minerals, and healthy fats.
The milling process, with the benefit of greater vitamin content, significantly aids digestion, making for a more pleasant experience. The retention of the wheat germ ensures that the flour is rich in essential nutrients, particularly B vitamins, which play a crucial role in maintaining a healthy digestive system.
These vitamins help in the breakdown of carbohydrates and fats, making it easier for the body to process and absorb these nutrients efficiently. Additionally, the presence of dietary fibre from the wheat germ promotes healthy bowel movements and prevents digestive issues such as constipation.
Protein Content: 14.1%
W Value: 350
P/L Ratio: 0.6
Absorption: 60%
Stability: 20
Falling Number: 300
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.
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