Nutrition Facts Italian Type 00 Flour
Italian Type 00 Flour is a highly refined soft-wheat flour category defined in Italian law. The two zeros are not a quality score and do not by themselves specify gluten strength: the type sets limits including no more than 0.55% ash on a dry-matter basis and, for bread-making flour, at least 9% protein. Choose a sealed, dry package and match the flour's protein or strength specification to pizza, pasta, or pastry; store it airtight away from heat and moisture.
Nutrition for 100 g
| Calories | 357 kcal |
|---|---|
| Protein | 11.4 g |
| Total Fat | 1.52 g |
| Carbohydrates | 74.45 g |
| Fiber | 2.66 g |
| Total Sugars | Not reported |
| Sodium | 0 mg |
Nutrients
Full nutrient profile
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Carbohydrates
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More about allergens
This food is made from a gluten-containing grain. Gluten triggers celiac disease; wheat is also one of the nine major food allergens recognized in the United States. Check packaged-food labels because recipes and cross-contact controls vary.
This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.
Interesting fact
The two zeros describe a flour category, not a universal recipe
Italian rules allow Type 00 flour even in a granular form, so “00” should not be read simply as the finest possible particle size. Flours within the same type can behave differently in dough because wheat variety, protein quality, and milling specifications still vary.
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Use italian type 00 flour in simple recipes
These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.