PALLET SPECIAL - Polselli Organic Tipo 00 Italian Flour – 5 kg (11 lb) Bring the finest organic Italian baking tradition to your kitchen with Polselli Organic Tipo 00 Flour, milled from 100% Italian-grown soft wheat. USDA Organic certified and free from synthetic pesticides, herbicides, GMOs, bleaching agents, and bromates, this premium flour offers purity you can trust in every recipe. Specially milled to an ultra-fine “00” texture, it produces smooth, elastic dough ideal for Neapolitan pizza, artisanal bread, fresh pasta, and gourmet pastries. With balanced protein (15.5 g) and a W strength of 220, it delivers perfect hydration and structure for a crispy-yet-chewy crust, airy crumb, and delicate bite. Milled in a small town south of Rome, Polselli Organic is... View More

PALLET SPECIAL - Polselli Organic Tipo 00 Italian Flour – 5 kg (11 lb)

Bring the finest organic Italian baking tradition to your kitchen with Polselli Organic Tipo 00 Flour, milled from 100% Italian-grown soft wheat. USDA Organic certified and free from synthetic pesticides, herbicides, GMOs, bleaching agents, and bromates, this premium flour offers purity you can trust in every recipe.

Specially milled to an ultra-fine “00” texture, it produces smooth, elastic dough ideal for Neapolitan pizza, artisanal bread, fresh pasta, and gourmet pastries. With balanced protein (15.5 g) and a W strength of 220, it delivers perfect hydration and structure for a crispy-yet-chewy crust, airy crumb, and delicate bite.

Milled in a small town south of Rome, Polselli Organic is the choice of professional pizzaiolos and passionate home bakers seeking authentic Italian results.

• Product Highlights:
• USDA Organic certified, 100% Italian-grown soft wheat
• Ultra-fine “00” milling for silky dough and smooth handling
• Ideal for Neapolitan pizza, bread, pasta, and pastries
• All natural, unbleached, unbromated, non-GMO, no additives
• 5 kg (11 lb) bag – perfect for home or professional baking

Ingredients: Organic Soft Wheat Flour "00" (contains wheat).

Storage: Store in a cool, dry place for best results.

Flour Type	W Index	Rising Time	Protein	Best Uses
Classica 00	270	8–10h	≥12%	Neapolitan pizza, focaccia, bread
Vivace 00	290	16–18h	≥13%	Long fermentation pizza, ciabatta
Super 00	360	24–26h	≥15.5%	Sourdough, professional bakery breads
Organic 00	220	5–6h (direct)	11.5%	Organic pizza, pastries, quick breads
La Romana	360 (±5%)	~24h (cold)	–	Roman-style pizza alla pala, digestible
Semola Rimacinata	–	–	13%	Fresh pasta, gnocchi, rustic bread