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Classica, Tipo 00 Double Zero Flour, for Pizza, Bread, Pastas, and more, All Natural, European, Unbleached, Unbromated, No Additives, Formulated for a 8+ hour rise, (25 kg) 55 lbs by Polselli
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Classica, Tipo 00 Double Zero Flour, for Features
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All of our type 00 flour's are similar in quality however the distiction is made in the level of protien, gluten, W (absorbtion rate) formulated with the selection of grains. Please see the attachments for the difference.
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Imported Italian "00" Soft Wheat Flour for baking, pizza, pasta, etc...Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione
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ALL NATURAL, UNBLEACHED, and Non-GMO. High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives.
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Great for making Pizza, Pasta, Baking, or any other food products calling for flour. Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
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Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking.
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Milled in a small town south of Rome, Italy
About Classica, Tipo 00 Double Zero Flour, For
Started in Arce, a province of Frosinone, in the first half of the twentieth century, from a small artisan business, POLSELLI today is a protagonist in the milling industry in Italy and a leader in the production of flour for bread, pizza and desserts. Run for almost a century by the entrepreneurial experience of a family that today has reached the third generation, always focused on quality, it has grown to an area of approximately 25,000 m2, has a grinding installation with a production capacity of 350 tons per day, a warehousing capacity of raw materials of 7,000 tons and of finished products of 3,500 tons. The values underlying the Polselli family’s passion for wheat are quality, trasparency and reliability. These principles mean that they only use quality wheat and work constantly to ensure high quality standards. They do this by carefully selecting their raw materials and closely monitoring the entire production process. Tradition and innovation are the key words. Production innovation is achieved by a constant commitment to final products with a high level of organoleptic, health and nutritional value. Process innovation means using the best technology to produce a flour that retains its characteristics. And finally, control monitoring involves analysis and chemical and microbiological tests to measure the product’s nutritional value and functional properties, as well as ensuring that it is safe and stores well.
