If you look at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,9281.msg81424.html#msg81424
, you will see a reference to another ConAgra flour, Kyrol ER, where the ER appears to stand for enriched.
If I am right, it looks like ConAgra is doing the same sort of thing that General Mills is doing with its Harvest King flour--recommending that flour for Neapolitan style pizza (http://www.professionalbakingsolutions.com/flour/type/european-patent-blend
). But, unlike 00 flours, the Occidental and Harvest King flours are malted (with lower fallling numbers than 00 flours) and no doubt are milled differently than the 00 flours. I believe their ash contents may be similar to the ash content of the 00 flours. The protein contents of the two flours are about the same as a basic Caputo 00 Pizzeria flour but I believe that is where the similarity ends. Also, if you will be using the Occident flour at very high oven temperatures, I think you may run into problems because of the malting of the flour.
I have not tried the Occident flour but others familiar with that flour, such as dmcavanagh and Norma, may be able to comment on that flour. I believe the Occident flour may be bromated, whereas 00 flours are not. Others may also be able to comment on problems you might experience if you plan to use that flour to make Neapolitan style pizzas at very high oven temperatures.