Flour is not one thing.
Type, protein and strength influence how dough develops and how a bake feels. The useful question is not which flour sounds most impressive. It is which flour suits the work.
Why flour choice matters
Flour's protein forms gluten once it meets water and is worked. More gluten development generally means more structure and chew; less means more tenderness. That's why a loaf, a pizza and a cake rarely want the same bag.
U.S. names versus Italian classifications
Italian flour is classified by how much of the wheat kernel's bran and germ remain after milling — Tipo 00 is the most finely milled and refined end of that scale, Tipo 1 and wholemeal keep more of the kernel. That's a different measurement than the U.S. habit of naming flour by use (all-purpose, bread, cake) — the two systems describe different things and don't map one-to-one.
What protein can indicate — and what it cannot alone
Protein percentage points toward gluten-forming potential, but it doesn't fully determine performance on its own — milling, wheat variety, and how the flour is handled all matter. A higher number isn't "better"; it's suited to different jobs.
What W and P/L mean in practical terms
W describes a flour's strength — roughly, how much it can absorb and how well it can hold gas through a longer fermentation. P/L describes the balance between elasticity and extensibility — whether dough springs back or stretches easily.
Più will publish exact W and P/L values per SKU once confirmed by our supplier.
Organic versus conventional
Organic describes a farming and certification method, not a purity or health hierarchy. Più states organic status only for the specific SKUs that are certified, and makes no claim about the rest of the range.
Più range comparison
| Flour | Primary uses | Status |
|---|---|---|
| All-Purpose | Everyday cooking and baking | Available at launch |
| Bread | Bread, rolls, focaccia | Available at launch |
| Pizza | Pizza, focaccia | Preorder |
| Pastry | Cakes, cookies, pie crusts | Preorder |
| Fresh Pasta | Fresh pasta, filled shapes | Preorder |
Storage and shelf life
Storage temperature, humidity, and shelf-life guidance are being finalized with our supplier and will be added here before launch.
Gluten and celiac safety
Più flour contains wheat and gluten. It is not suitable for people with celiac disease or a wheat allergy. Origin in Italy does not make wheat safe for a gluten-related medical condition.