Beyond double zero, understanding the full Italian milling scale.
Italian flour is classified by ash content, the mineral residue left after milling. In Italian milling terminology, ash content is related to the degree of sifting and to how much bran and peripheral parts of the grain remain in the flour. Lower ash means a whiter flour, with fewer bran particles. Higher ash means more of the grain is present, with a darker color and a fuller wheat flavor.
It has nothing to do with protein, gluten strength, or performance.
- 00 — The lowest ash content in the Italian flour classification system. The whitest flour, with very little bran present. This is the classification most people associate with Italian flour.
- 0 — Slightly higher ash content than 00, with a limited presence of bran particles and a slightly less white appearance.
- 1 — Higher ash content than 0, with more visible bran particles. Darker in color, with a more complex wheat flavor.
- 2 — Higher ash content than type 1, with a significant presence of bran particles and peripheral parts of the grain. Darker in appearance, with a more distinctive, full wheat flavor.
- Whole Wheat — The whole grain is retained, including the bran, germ, and endosperm. It generally requires adjusted hydration and fermentation times tailored to the recipe formulation.
The number tells you where the flour sits on the Italian classification scale. The spec sheet tells you strength. They answer completely different questions.
When you ask us about our 00 flour, we will ask you two things: what protein level do you need, and what are you making? We carry multiple 00 flours, each developed for a specific application. The right one depends on your product and your process.
Agugiaro & Figna produces flours across the full Italian classification scale. Our U.S. assortment currently focuses on professional 00 lines, but additional classifications are available upon request.