Asian American store with
free delivery available*

Tipo is a grade of Italian flour, often used in pasta making. The number following 'tipo' indicates how finely the flour is milled, and consequently how much of the bran and germ have been removed.

Tipo flour is often used for making pasta, but can also be used in a variety of baking endeavours such as bread and cakes.

Yes, in many recipes you can, but it might alter the texture and flavor. Tipo flour is milled finer than all-purpose flour.

Tipo flour should be stored in a sealed container in a cool, dry place.

Tipo flour is traditionally made in Italy.

Tipo flour is usually made from hard wheat.

Yes, you can. However, bread made with tipo flour will have a denser texture.

Yes, tipo flour can be used as a thickening agent for soups and sauces.

Italian flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ has been removed.

Tipo 0 flour is less refined and coarser grain than tipo 00. Tipo 00 is finely ground and has a higher gluten content.

Yes, tipo flour does contain gluten.

Yes, like other flours, if improperly stored or used past its expiration date it can go bad.

Tipo flours are traditionally made by grinding wheat into a fine powder.

Tipo flour should be measured by weight for accuracy.

Tipo 00 is the preferred choice for pizza dough due to its finer grind and higher gluten content.

You can buy it at Weee! Asian Market, www.sayweee.com.