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POSTED APR 26, 2022


What is TIPO "00" Flour?

High quality flour is the most important ingredient for making dough. What is a “00” flour? Well, Italian flours are graded by the ash content of the flour, and how fine and coarse the flour is. For example, TIPO “0” flour compared to TIPO “00” flour is less refined and darker than the TIPO “00” flour grains. “TIPO” simply means “type”. Our Anna TIPO “00” Flour is a very fine and soft flour, tailored for high temperature ovens for pizza making. Not only is it our top choice for pizza making but can also be used for other baking recipes.

What is TIPO "00" Flour?

High quality flour is the most important ingredient for making dough. What is a “00” flour? Well, Italian flours are graded by the ash content of the flour, and how fine and coarse the flour is. For example, TIPO “0” flour compared to TIPO “00” flour is less refined and darker than the TIPO “00” flour grains. “TIPO” simply means “type”. Our Anna TIPO “00” Flour is a very fine and soft flour, tailored for high temperature ovens for pizza making. Not only is it our top choice for pizza making but can also be used for other baking recipes.

Bleached VS. Unbleached

When it comes to bleached and unbleached flour everyone has their preference, and some even use them interchangeably. We’ll dig a little deeper into the differences between the two types of flour and see how best to use each.

Bleached

Bleached flour is refined more heavily than unbleached flours. What this does is remove some of the nutrient-rich bran and germ which is normally found in the wheat. Bleached flours also undergo a process to speed up the aging process, this included treating with chemicals. This process will alter the taste and color of the flour, resulting in a more white, finer grain. This type of flour is best suited for cookies, pie crust, and pancakes.

Unbleached

Unbleached flour doesn’t under go any chemical processes that bleached flours do. This causes the unbleached flours to appear more off-white in color. They’re also not artificially age, so the natural process to reach an aged flour will take longer. This natural process results in a denser grain with a tougher texture. This flour is great for focaccia, pizza, yeast breads and turnovers.

ANNA TIPO "00" FLOUR

Anna Tipo ''00'' Flour is an old world, authentic Naples style flour that is smooth, easy to work with, and made with less impurities for more even cooking. Anna Tipo ''00'' Flour is tailored to high temperature ovens for pizza making and stretches for a thinner crust. It is finely milled with a soft texture that yields a crispy crust every time. Anna Tipo ''00'' Flour is an excellent choice for any of your baking needs.

The Process

The process of crafting the right flour blend starts with the wheat harvest. Once trucks pick and deliver the wheat from the fields it is sent to storage elevators and waits to be moved again to mills. After arriving at the mills it is then cleaned and purified removing any unwanted debris. Next, water is added to help different parts of the kernel separate before being sent to be split and grinded. The process will continue to repeat itself until the wheat is in the correct density form for the right flour blend. Once perfected, the flour is bagged and tagged ready to be shipped off.



ANNA ORGANIC TIPO "00" FLOUR

Napoletana pizzaioli, "pizza makers", are among the finest in the world, turning pizza making into an art form by using traditional techniques and only premium quality ingredients. Anna Organic TIPO "00"Flour is an old world, authentic Naples-style flour that holds up to the high temperatures required for pizza making. Made with finely milled USDA certified organic wheat for a soft texture, Anna flour yields a thin, crispy crust every time. Anna Organic TIPO "00" Flour is an excellent choice for any of your pizza making and baking needs.



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