'00' flour question

[Barry]

Hi everyone,

Can anyone please advise what size screen (ie. apperture size in MICRONS) is used to sift '00' flour.

We have a local organic flour miller over here in South Africa who may be able to produce a great pizza flour! So far, they have managed to produce a 100 micron flour.

Thank you.

Barry

[andreguidon]

Hi Barry... wow thats very technical... i have no idea... I'm going to a foodshow today, ill ask at the 5stagioni stand...

[Barry]

Thanks Andre,

The local miller was quite embarassed when he could not give me specs on a '00' flour !

Does anyone know why it is called '00' ?

Kind regards.

Barry

[brayshaw]

I can have a dig around on the internet for you, the info must be there somewhere, surely...

Paul

[andreguidon]

sorry Barry, i dint get to talk to the flour tech, he staid in Italy... there was a baker on site only....

[Barry]

Hi Paul and Andre,

Thanks for your replies and efforts. I am surprised that nobody knows the answer to this, apparently simple, question. I have Googled it with no joy.

Perhaps Pete-zza has some ideas ??

Kind regards.

Barry

[utahdave]

00 refers to the grade or amount of refining of the flour.  00 is the finest, followed by 0,1,2, and wholemeal.  It indicates the highest degree of refining to remove the most bran.

[ziafania]

I am from Italy and 00 is the low gluten flour. For high gluten flour in Italy we use manitoba. This is widespread in supermarkets, professional look at the spec sheets and the flour varies according to the need and the regions, it becomes a jungle.