Flour from soft wheat varieties of Italian production, types "0" and "00," is a product of the highest quality for professional baking and confectionery. The Italian classification of flour by types is based on ash content: type "00" - the finest grind with ash content up to 0.55%, type "0" - with ash content up to 0.65%. Type "00" flour has high gluten elasticity (W 280–350), making it indispensable for making Neapolitan pizza, ciabatta, croissants, and other pastries. Type "0" flour has stronger gluten and is suitable for sourdough, long-fermentation bread, and Roman-style pizza. Packaging: paper kraft bags of 10 kg and 25 kg. Storage conditions: cool, dry room, shelf life of 12 months from the date of production. Deliveries are made directly from the import warehouse in Moscow. Minimum order - from 1 pallet. Keywords: Italian flour, pizza flour, pizza flour, tipo 00, tipo 0, panettone flour, Italian wheat flour, focaccia flour, ciabatta flour, farina, bakery flour.