Farina tipo 00

Italy's Presidential Decree 187/2001 divides common-wheat flour (grano tenero) into types 00, 0, 1, 2 and integrale. Type 00 may contain no more than 0.55 % ash and must have at least 9 % protein in dry matter; type 0 no more than 0.65 % ash and at least 11 % protein; types 1 and 2 at most 0.80 and 0.95 % ash and at least 12 % protein. 00 flour comes from the innermost part of the grain; it is the whitest and lowest in fibre.

The 00 label says nothing about strength. That is measured differently, for instance by the W index, and depends on the quantity and quality of gluten; it is rarely printed on the bag, where advice such as “for pizza” usually stands in for it. A 00 with good gluten can handle long-fermented bread, pizza or pan brioche; a weaker one is better for sweet doughs.

Italian rules allow common-wheat flour in fresh pasta, whereas dried pasta is made from durum semolina. Type 00 may also be produced in granular form (granito).