"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.

Thanks Giusi! Thats what I figured.