On Sat, 6 Mar 2010 18:30:09 +0100, "Giusi" > wrote:

>
> "cshenk" > ha scritto nel messaggio
> ...
> > 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.
>
00 is pastry flour? So, maybe I shouldn't find 00 to make pizza crust
after all. I'll just assume that 00 over here is all purpose, a 50-50
mix of hard and soft wheat.

--
I love cooking with wine.
Sometimes I even put it in the food.