Organic White Wheat Flour for Pizza (Tipo "00") (Milanaise)

Our organic white wheat flour for pizza (Tipo "00") is made by "La Milanaise" in Quebec from organic wheat. This flour is highly specialized to make pizza dough and unequaled.

To obtain organic Tipo "00" pizza flour, we first start with a rigorous wheat varietal selection process. The best varieties of organic wheat favoring the extensibility of the dough are selected. These varieties are crushed to obtain a flour that is extracted from the heart of the wheat kernel. It is a flour that has the characteristic of offering much more flexibility to the dough. Then, the organic Tipo 00 flour is sifted to remove the bran in order to obtain a white flour. Tipo "00" pizza flour does not undergo by any bleaching treatment. This sifted flour is sifted differently than our other sifted flours. It is not a whole flour sifted to remove some of the bran but instead an unbleached white flour sifted to make it very fine.

Our organic Tipo "00" pizza flour is perfect for Italian pizza lovers who enjoy long fermentation process. It give a nice crust and a well structured crumb. It is enriched to maximize its profile. The number "00" comes from the classification of the flour according to its ash content, its a way to classified the whiteness of the flour.

Why is there niacin (B3), iron, thiamin mononitrate (B1), riboflavin (B2) and folic acid added?

• If we were legally allowed, we would sell single ingredient white flour, however in Canada that is prohibited.
• The Canadian Food Inspection Agency (CFIA) enforces mandatory enrichment of white flour with niacin (B3), iron, thiamin mononitrate (B1), riboflavin (B2) and folic acid.
• As per the CFIA regulations "All white flour sold in Canada for food use, whether for use in further manufacturing or for sale directly to the consumer, must be enriched.".
• Source: CFIA: Prohibition against the sale of unenriched white flour and products containing unenriched flour
• However, sifted flour is not concerned by this measure. This may be the best alternative if you want single ingredient flour.

What is the difference between bleached and unbleached flour?

• When flour is first milled, it has a yellowish cast that some consumers find unappealing. Within a few months of milling, however, these carotenoids, or pigments, in flour naturally whiten. Because it is expensive to naturally "age" flour, some producers expedite the process chemically.
• In "bleached" flours, benzoyl peroxide is most commonly used to fade the yellow color. Organic standards prohibit the use of chemicals so none of our organic flours are bleached.
• Cost is the only reason that pushes most commercial bakers to prefer bleached flours.

What is the difference between white and sifted flour?

• Before the grains are milled into flour, white flour has the bran and germ removed.
• Sifted white flour is milled whole just like whole brown flour. After milling it goes through a sifter that sifts out some of the bran. The result is a flour in between white and brown. It is healthier than white unbleached flour but still has a higher gluten content that whole flour making it a perfect balance for most bakery needs.

What is "La Milanaise"?

• Founded in 1977 in Milan, Quebec (Eastern Townships) by Robert and Lily Beauchemin it began as an organic farming venture. In 1982 they started expanding their stone-milled organic flour products by building their first dedicated milling building on the farm and never stopped expanding.
• With their latest factory built in 2016 in St-Jean-sur-Richelieu, Quebec (Montérégie) "La Milanaise" now has a 350 ton per day capacity, becoming the biggest organic milling company in the province.