Tipo 00 Flour
Maida
Milled from soft wheat grown on the black-soil Malwa plateau of Madhya Pradesh, this is a finely sifted, low-ash refined flour, the Indian maida that doubles as a true Tipo 00. Powder-soft and pale, it yields elastic, blistered pizza bases, silky pasta sheets and tender pastry. Its extensibility and low ash make it the baker's choice for high-heat crust and fine-crumb bakes.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Madhya Pradesh, India
- Tipo 00, low-ash refined
- Roller-milled, double-sifted endosperm
- Max 0.55% (00 specification)
- Contains gluten / wheat
- 12-18 months, stored cool and dry
Also known as · Doppio Zero · Harina Floja · 00 Pizza Flour · Refined Soft-Wheat Flour
How to use it
Neapolitan and high-heat pizza bases
Fresh pasta sheets, tagliatelle and ravioli
Tender cakes, choux and laminated pastry
Indian breads, parathas and pooris
Light tempura and frying batters
Questions
- Is maida the same as Tipo 00 flour?
- They are very close. Maida is India's finely milled, low-ash refined soft-wheat flour; Tipo 00 is the Italian grade for the most sifted, lowest-ash flour. This flour is milled to meet the 00 specification, so it serves as both.
- Can I use it for pizza and pasta?
- Yes, that is its strength. The fine particle size and low ash give an extensible dough that bakes into a blistered, tender Neapolitan crust and rolls into smooth pasta sheets.
- How is it different from plain all-purpose flour?
- It is more finely sifted with a lower ash content and softer protein than typical all-purpose flour, giving a paler colour and a silkier, more elastic dough.
