Use a type more or less refined does not change the intended use, but rather primarily a sensory profile and the final appearance (less refined flours tend to rise less but to be tastier than refined). Change however much the end result if you use a flour "stronger" or less "strong." The first good resistance to mechanical stress and leavening very long periods (such as this Caputo red), while the latter do not have this capacity and are therefore more suitable for products that require leavening short even for cakes where you want to get a large friability (pastry, sponge, etc.. etc..).

Nutritional information per 100g of product:

Energy value (kcal): 323.85
Protein (g): 10.5
Carbohydrates (g): 73
Fat (g): 0.9
Fiber (g): 3.5

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