"cshenk" > ha scritto nel messaggio
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> Hi, Got a friend in the breadmakers group asking for what Italian 00 and
> Italian 0 flours are.
>
> Anyone know?

They are different grinds, both fine, but 00 being finer and perfectly
usable as pastry flour. In supermarkets they are mostly soft wheat (grano
tenero) but you can also find 0, 00 and 1 flours in hard wheat as well.
Ergo, you will know nothing of protein content or glutens from 0 and 00.