Tramonti Oro "0"
- Pack
- 25kg
- Product code
- FLOURVG5
- Strength (W): 330–360
- Protein Content: 14.5%
- Elasticity (P/L): 0.65–0.75
- Type: “0” soft wheat flour with vital wheat germ
- Leavening - 12–24 hours at room temperature, up to 48h+ with controlled fermentation
- Applications - Bread, pizza, Neapolitan pizza, focaccia
Prices and ordering
We don’t show prices or take orders online. Call the office or email us and quote FLOURVG5, and we’ll give you a price and arrange delivery.
Monday to Friday, 8:30am to 5:30pm. Customers with an account manager can also order through them.Ask about this product
Description
The Tramonti Oro flour is a type “0” soft wheat flour, carefully selected from the finest grains and enriched with vital stone-ground wheat germ, which enhances aroma, fragrance, and digestibility. With a strength of W330–360 and protein content of 14.5%, this flour is perfectly suited for medium to long leavening (12–24h at room temperature, extending beyond 48h in controlled environments). It delivers excellent results for bread, pizza, Neapolitan pizza, and focaccia.
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Molino Vigevano
The defining characteristic of the Molino Vigevano range is its high content of vital wheat germ — the true heart of the grain and a natural source of essential nutrients. Wheat germ enhances dough performance, contributing aroma, flavour, lightness, and a distinctive golden colour. Naturally rich in minerals such as calcium, phosphorus, and magnesium, as well as vitamins, wheat germ supports overall nutritional value. It also promotes full dough maturation and improves workability, helping to achieve consistent, high-quality results during processing. Molino Vigevano employs a patented production method that preserves the vitality and active components of the wheat germ through cold extraction and traditional stone grinding, ensuring stability, performance, and authenticity in the final flour.
