This grade of flour is renowned in Italy for being the very best type for pizza and pasta doughs. In keeping with tradition, we use only a fraction of the whole wheat berry when milling our type 00, in order to create an exceptionally fine white flour, with a very low ash content. Although our type 00 is a specialist pizza and pasta flour, it can also be used to make breads or high quality pastries and Viennoiserie.
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