This is a very high strength flour due to its high protein content, together with a high W value. It offers high tolerance and bulk fermentation properties as well as a fantastic yield due to a high water absorption rate. It withstands fermentation times of between 15 and 18 hours. Specially formulated for producing high quality Puff Pastry, Cakes, Croissants, Vol au Vents, Pies, Flaounes, Brioche, Danish Pastry. Eurostar ‘00’ Yellow is also perfect for slow rising doughs and long fermentation to produce ‘sourdough’ – or the ‘biga’ method. Made with reputable Manitoba wheat, the end product possesses a typical Mediterranean pizza flavour – great for an original Italian pizza. 15% min protein content.