Soft wheat flour of Italian production, types "0" and "00" — a product of the highest quality for professional bread-making and pastry. The Italian flour classification by type is based on ash content: type "00" is 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 preparing Neapolitan pizza, panettone, focaccia, ciabatta, croissants, and other Italian baked goods. Type "0" flour has stronger gluten and is suitable for sourdough, long-fermentation bread, and Roman-style pizza. Production: leading Italian mills (DLG, etc.). Packaging: kraft paper bags of 10 kg and 25 kg. Storage conditions: dry, cool room, shelf life 12 months from the production date. Supplies are made directly from the import warehouse in Moscow. Minimum order — from 1 pallet.