{"title":"Overweight Products","description":"","products":[{"product_id":"polselli-classica-tipo-00-pizza-flour-neapolitan-55-lbs","title":"Polselli, Classica Tipo 00 Pizza Flour, Neapolitan, 55 lb  (25 kg)","description":"\u003cp\u003e\"\u003c\/p\u003e\n\u003ch2\u003ePolselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 55 lb (25 kg)\u003c\/h2\u003e\n\u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for weekend pizza nights and professional kitchens.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan-style pizza dough (home ovens or high-heat pizza ovens)\u003c\/li\u003e\n\u003cli\u003eFocaccia and pan pizza\u003c\/li\u003e\n\u003cli\u003eCalzones and stromboli\u003c\/li\u003e\n\u003cli\u003eBiga or poolish pizza dough builds\u003c\/li\u003e\n\u003cli\u003eSandwich rolls and everyday hearth loaves\u003c\/li\u003e\n\u003cli\u003eDough balls for service lines and catering prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor pizzerias \u0026amp; bakeries:\u003c\/strong\u003e This format is designed for steady throughput, consistent batching, and high-volume dough production.\u003c\/p\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 270 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 12% — supports structure, oven spring, and handling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 8–10h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eItalian milling quality for consistent dough results batch after batch.\u003c\/li\u003e\n\u003cli\u003eTrusted by home bakers and professional pizza makers for reliable handling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 55 lb (25 kg)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 12%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 270\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 8–10h\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e\n\u003cp\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e\n\u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\n\u003cp\u003eThis flour is well-suited to 8–10h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Neapolitan-style pizza, focaccia, calzones, stromboli, sandwich rolls, hearth loaves, and high-volume dough production.\u003c\/p\u003e\n\n\u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":38120797012146,"sku":"80010","price":117.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0518\/6073\/4130\/products\/PolselliClassicaTipo00PizzaFlourNeapolitan55Lbs.BagWholesaleItalianFront.jpg?v=1762542269"},{"product_id":"polselli-00-pizza-flour-vivace-55lbs","title":"Polselli, Vivace Type 00 Pizza Flour, 55 lb  (25 kg)","description":"\u003ch2\u003ePolselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 55 lb (25 kg)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled Italian 00 flour fits both weekend pizza nights and high-volume dough programs workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eLong fermentation Neapolitan pizza (16–18h schedules)\u003c\/li\u003e   \u003cli\u003eCold-fermented pizza dough for pizzerias\u003c\/li\u003e   \u003cli\u003eCiabatta and rustic rolls\u003c\/li\u003e   \u003cli\u003eHigh-hydration doughs that need strength and extensibility\u003c\/li\u003e   \u003cli\u003eBiga-based dough programs\u003c\/li\u003e   \u003cli\u003eSheet-pan pizza for events and catering\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cstrong\u003eFor pizzerias \u0026amp; bakeries:\u003c\/strong\u003e This format is designed for steady throughput, consistent batching, and high-volume dough production.\u003c\/p\u003e  \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 290 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 16–18h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e   \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 55 lb (25 kg)\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 290\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 16–18h\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e\u003cp\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eThis flour is well-suited to 16–18h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e\u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for long-fermentation Neapolitan pizza, cold-fermented pizza dough, ciabatta, rustic rolls, high-hydration doughs, biga-based dough programs, and high-volume dough production.\u003c\/p\u003e\u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e\u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":38165229043890,"sku":"80020","price":120.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0518\/6073\/4130\/products\/Polselli00PizzaFlourVivace55Lbs.BagWholesaleItalianFoodFrontBag.jpg?v=1762543035"},{"product_id":"polselli-00-pizza-flour-super-55lbs","title":"Polselli, Super Tipo 00 Pizza Flour, 55 lb (25 kg)","description":"\u003ch2\u003ePolselli Super High Strength Italian 00 Flour for Sourdough \u0026amp; Bread (W 360) – 55 lb (25 kg)\u003c\/h2\u003e \u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for serious home dough work and restaurant prep lines.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eLong-fermentation pizza (24–26h) and cold dough programs\u003c\/li\u003e   \u003cli\u003eSourdough country loaves and bâtards\u003c\/li\u003e   \u003cli\u003eHigh-hydration doughs that need extra tolerance\u003c\/li\u003e   \u003cli\u003eCiabatta and artisan rolls\u003c\/li\u003e   \u003cli\u003ePreferments (biga\/poolish) for bakery production\u003c\/li\u003e   \u003cli\u003eLarge-batch mixing for pro bakeries\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cstrong\u003eFor pizzerias \u0026amp; bakeries:\u003c\/strong\u003e This format is designed for steady throughput, consistent batching, and high-volume dough production.\u003c\/p\u003e  \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 360 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 15.5% — supports structure, oven spring, and handling.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 24–26h — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e   \u003cli\u003eA practical choice for both small-batch home dough and production lines.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e 00\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 55 lb (25 kg)\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 15.5%\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 360\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 24–26h\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat does “00” mean?\u003c\/h3\u003e\u003cp\u003e“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eThis flour is well-suited to 24–26h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for long-fermentation pizza, sourdough country loaves, high-hydration doughs, ciabatta, artisan rolls, preferments, and high-volume bakery production.\u003c\/p\u003e\n\n\u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for serious home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":38165531033778,"sku":"80030","price":123.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0518\/6073\/4130\/products\/Polselli00PizzaFlourSuper55Lbs.jpg?v=1762543199"}],"url":"https:\/\/wholesaleitalianfood.com\/collections\/overweight-products.oembed","provider":"Wholesale Italian Food","version":"1.0","type":"link"}