This soft, Italian wheat flour was developed with cooking sponge, shortcrust pastry biscuits and dessert bases in mind. The flour has a delicate fragrance to it, and with a low protein content (11%) its the best flour for cooking Italian pastries.

The '00', or doppio zero in Italian, refers to the fineness of the milling process - 00 being the finest, and the gold standard for pizza and pasta making all the way to '2', the coarsest available.