Italian 00 Flour

Everyday all-purpose

Strength: Medium W 220–280

Best for Starter feeding

Strength: Very strong W 370–390

Best for Neapolitan

Strength: Strong W 310–330

Best for Neapolitan

Strength: Strong W 290–320

Best for Brioche

Strength: Very strong W 390–410

Best for New York

Strength: Very strong W 380–400

Best for Cakes & cookies

Strength: Low W 150–190

Best for Fresh egg pasta

11% protein