{"title":"Polselli","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMore than a brand, \u003cstrong\u003ePolselli\u003c\/strong\u003e is a company built on people, passion, and dedication. For generations, it has combined tradition with innovation to produce premium Italian flours made from carefully selected wheat. Guided by quality, transparency, and sustainability, Polselli delivers consistent excellence trusted by professionals around the world.\u003c\/p\u003e","products":[{"product_id":"polselli-voila-spolvero-00-flour-working-table-flour","title":"Polselli Voila’ Spolvero \"00\" Flour – Working Table Flour, 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Voila’ Spolvero 00 Bench Flour for Dusting (Bench\/Dusting Flour) – 5 kg (11 lb)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled 00 bench flour fits both weeknight home baking and high-volume dough programs workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eDusting pizza peels for clean launches\u003c\/li\u003e   \u003cli\u003eBench flour for shaping and stretching dough\u003c\/li\u003e   \u003cli\u003ePreventing sticking during proofing and portioning\u003c\/li\u003e   \u003cli\u003eFlouring dough balls and work surfaces in pizzerias\u003c\/li\u003e   \u003cli\u003eLight dusting for fresh pasta work\u003c\/li\u003e   \u003cli\u003eHigh-volume stations that need consistent dusting\u003c\/li\u003e \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e 00-style fine milling for smooth dough handling and clean stretching.\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 5 kg (11 lb)\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\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\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 dusting pizza peels, bench flouring, shaping dough, stretching dough, pasta work, and high-volume pizzeria stations.\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":49077211562154,"sku":"80310","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/POLSELLI-VOILA-FRONT.jpg?v=1787068933"},{"product_id":"polselli-00-pizza-flour-super-11lbs","title":"Polselli, Super Tipo 00 Pizza Flour, 11 lb (5 kg)","description":"\u003ch2\u003ePolselli Super High Strength Italian 00 Flour for Sourdough \u0026amp; Bread (W 360) – 11 lb (5 kg)\u003c\/h2\u003e\n\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\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLong-fermentation pizza (24–26h) and cold dough programs\u003c\/li\u003e\n\u003cli\u003eSourdough country loaves and bâtards\u003c\/li\u003e\n\u003cli\u003eHigh-hydration doughs that need extra tolerance\u003c\/li\u003e\n\u003cli\u003eCiabatta and artisan rolls\u003c\/li\u003e\n\u003cli\u003ePreferments (biga\/poolish) for bakery production\u003c\/li\u003e\n\u003cli\u003eLarge-batch mixing for pro bakeries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 360 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 15.5% — supports structure, oven spring, and handling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 24–26h — 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 11 lb (5 kg)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 15.5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 360\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 24–26h\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp data-end=\"171\" data-start=\"9\"\u003e\u003cstrong data-end=\"33\" data-start=\"9\"\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr data-end=\"36\" data-start=\"33\"\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\u003cp data-end=\"327\" data-start=\"173\"\u003e\u003cstrong data-end=\"221\" data-start=\"173\"\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr data-end=\"224\" data-start=\"221\"\u003eThis flour is well-suited to 24–26h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003cp data-end=\"513\" data-start=\"329\"\u003e\u003cstrong data-end=\"358\" data-start=\"329\"\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr data-end=\"361\" data-start=\"358\"\u003eYes. This is \u003cstrong data-end=\"394\" data-start=\"374\"\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for long-fermentation pizza, sourdough, high-hydration breads, ciabatta, and artisan baking.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"689\" data-start=\"515\"\u003e\u003cstrong data-end=\"544\" data-start=\"515\"\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr data-end=\"547\" data-start=\"544\"\u003eYes. This is \u003cstrong data-end=\"580\" data-start=\"560\"\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for serious home bakers, pizzerias, bakeries, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077212184746,"sku":"80530","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/POLSELLISUPERFLOURMAIN.png?v=1787068969"},{"product_id":"polselli-00-pizza-flour-vivace-11lbs","title":"Polselli, Vivace Tipo 00 Pizza Flour, 11lb (5 kg)","description":"\u003ch2\u003ePolselli Vivace Italian 00 Flour for Long Fermentation Pizza (W 290) – 11lb (5 kg)\u003c\/h2\u003e\n\u003cp\u003eBring Italian milling performance to your dough with this Italian 00 flour, made for everyday cooking and baking and busy pizzerias and bakeries.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLong fermentation Neapolitan pizza (16–18h schedules)\u003c\/li\u003e\n\u003cli\u003eCold-fermented pizza dough for pizzerias\u003c\/li\u003e\n\u003cli\u003eCiabatta and rustic rolls\u003c\/li\u003e\n\u003cli\u003eHigh-hydration doughs that need strength and extensibility\u003c\/li\u003e\n\u003cli\u003eBiga-based dough programs\u003c\/li\u003e\n\u003cli\u003eSheet-pan pizza for events and catering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 290 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 16–18h — 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\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e\n\u003cli\u003eA practical choice for both small-batch home dough and production lines.\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 11lb (5 kg)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 290\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 16–18h\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-14\" data-turn-id=\"request-WEB:b9053460-57c2-4bf0-bc33-25bb56ff4870-6\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-5-thinking\" dir=\"auto\" data-message-id=\"1d9cada8-55d3-46a9-9088-547da5eb2b1d\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word dark markdown-new-styling\"\u003e\n\u003cp data-end=\"171\" data-start=\"9\"\u003e\u003cstrong data-end=\"33\" data-start=\"9\"\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr data-end=\"36\" data-start=\"33\"\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\u003cp data-end=\"327\" data-start=\"173\"\u003e\u003cstrong data-end=\"221\" data-start=\"173\"\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr data-end=\"224\" data-start=\"221\"\u003eThis flour is well-suited to 16–18h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003cp data-end=\"566\" data-start=\"329\"\u003e\u003cstrong data-end=\"358\" data-start=\"329\"\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr data-end=\"361\" data-start=\"358\"\u003eYes. This is \u003cstrong data-end=\"394\" data-start=\"374\"\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, and biga-based dough programs.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"747\" data-start=\"568\"\u003e\u003cstrong data-end=\"597\" data-start=\"568\"\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr data-end=\"600\" data-start=\"597\"\u003eYes. This is \u003cstrong data-end=\"633\" data-start=\"613\"\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077212217514,"sku":"80520","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/PolselliVIvaceFlourMain.png?v=1787068972"},{"product_id":"polselli-classica-tipo-00-pizza-flour-neapolitan-2-2lbs","title":"Polselli, Classica Tipo 00 Pizza Flour, Neapolitan, 2.2 lb (1kg)","description":"\u003ch2\u003ePolselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 2.2 lb (1kg)\u003c\/h2\u003e\n\u003cp\u003eBring Italian milling performance to your dough with this Italian 00 flour, made for weeknight home baking and busy restaurant prep lines.\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\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\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e\n\u003cli\u003eA practical choice for both small-batch home dough and production lines.\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 2.2 lb (1kg)\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\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-4\" data-turn-id=\"request-WEB:b9053460-57c2-4bf0-bc33-25bb56ff4870-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-5-thinking\" dir=\"auto\" data-message-id=\"1841d5cd-38fd-471e-8c0f-87adccc608d9\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word dark markdown-new-styling\"\u003e\n\u003cp data-end=\"171\" data-start=\"9\"\u003e\u003cstrong data-end=\"33\" data-start=\"9\"\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr data-end=\"36\" data-start=\"33\"\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\u003cp data-end=\"326\" data-start=\"173\"\u003e\u003cstrong data-end=\"221\" data-start=\"173\"\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr data-end=\"224\" data-start=\"221\"\u003eThis flour is well-suited to 8–10h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003cp data-end=\"499\" data-start=\"328\"\u003e\u003cstrong data-end=\"357\" data-start=\"328\"\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr data-end=\"360\" data-start=\"357\"\u003eYes. This is \u003cstrong data-end=\"393\" data-start=\"373\"\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Neapolitan-style pizza, focaccia, calzones, stromboli, and everyday baking.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"667\" data-start=\"501\"\u003e\u003cstrong data-end=\"530\" data-start=\"501\"\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr data-end=\"533\" data-start=\"530\"\u003eYes. This is \u003cstrong data-end=\"566\" data-start=\"546\"\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, and foodservice kitchens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077212250282,"sku":"R80610","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_Listings_4.jpg?v=1787068973"},{"product_id":"polselli-classica-tipo-00-pizza-flour-neapolitan-11-lbs","title":"Polselli Classica Tipo 00 Pizza Flour, Authentic Neapolitan Pizza Flour, 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Classica Italian 00 Flour for Neapolitan Pizza (W 270) – 5 kg (11 lb)\u003c\/h2\u003e\n\u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and high-volume dough programs.\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\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\u003ePerformance-driven flour for predictable mixing, stretching, and baking.\u003c\/li\u003e\n\u003cli\u003eA practical choice for both small-batch home dough and production lines.\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 5 kg (11 lb)\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\u003cp data-end=\"171\" data-start=\"9\"\u003e\u003cstrong data-end=\"33\" data-start=\"9\"\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr data-end=\"36\" data-start=\"33\"\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\u003cp data-end=\"326\" data-start=\"173\"\u003e\u003cstrong data-end=\"221\" data-start=\"173\"\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr data-end=\"224\" data-start=\"221\"\u003eThis flour is well-suited to 8–10h schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003cp data-end=\"540\" data-start=\"328\"\u003e\u003cstrong data-end=\"357\" data-start=\"328\"\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr data-end=\"360\" data-start=\"357\"\u003eYes. This is \u003cstrong data-end=\"393\" data-start=\"373\"\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Neapolitan-style pizza, focaccia, calzones, stromboli, sandwich rolls, hearth loaves, and production dough programs.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"721\" data-start=\"542\"\u003e\u003cstrong data-end=\"571\" data-start=\"542\"\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr data-end=\"574\" data-start=\"571\"\u003eYes. This is \u003cstrong data-end=\"607\" data-start=\"587\"\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":49077212283050,"sku":"80510","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/POLSELLICLASSICA5KGMAIN.png?v=1787068975"},{"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":49077212315818,"sku":"80030","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli00PizzaFlourSuper55Lbs.jpg?v=1787068978"},{"product_id":"polselli-purograno-soft-wheat-flour-type-1-5kg-11-lb","title":"Polselli PuroGrano, Soft Wheat Flour Type 1 – 5kg (11 lb)","description":"\u003cdiv class=\"product-content\"\u003e\n  \u003ch2\u003ePolselli PuroGrano Type 1 Stone-Ground Flour for Bread \u0026amp; Pizza – 5kg (11 lb)\u003c\/h2\u003e\n  \u003cp\u003eItalian-milled for consistent mixing, shaping, and baking performance, this Type 1 flour is ideal for both weekend pizza nights and professional kitchen workflows.\u003c\/p\u003e\n\n  \u003ch2\u003eBest Uses\u003c\/h2\u003e\n  \u003cul\u003e\n    \u003cli\u003ePan pizzas and focaccia with more wheat character than 00 flour\u003c\/li\u003e\n    \u003cli\u003eRustic hearth loaves and rolls\u003c\/li\u003e\n    \u003cli\u003ePizza doughs where Type 1 texture is preferred\u003c\/li\u003e\n    \u003cli\u003eLong, cool fermentation doughs (recipe-dependent)\u003c\/li\u003e\n    \u003cli\u003eBakery batching and daily bread programs\u003c\/li\u003e\n    \u003cli\u003eHome baking, from bread to pizza\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch2\u003eDough Performance\u003c\/h2\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFlour character:\u003c\/strong\u003e Type 1 flour typically brings more wheat flavor and texture than 00 flour.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e\n  \u003cul\u003e\n    \u003cli\u003ePerformance-driven flour for predictable mixing, stretching, and baking\u003c\/li\u003e\n    \u003cli\u003eA practical choice for both small-batch home dough and production-line use\u003c\/li\u003e\n    \u003cli\u003ePuroGrano line crafted for distinctive wheat character and artisan baking styles\u003c\/li\u003e\n    \u003cli\u003eStone-ground milling for a more rustic flour profile\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch2\u003eProduct Details\u003c\/h2\u003e\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e Type 1\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5kg (11 lb)\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch2\u003eFAQs\u003c\/h2\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eDoes Type 1 flour change the flavor of bread?\u003c\/h3\u003e\n    \u003cp\u003eYes. Because it contains more bran and germ, Type 1 flour produces bread with deeper flavor, a richer aroma, and a more rustic crust.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eDoes this flour contain additives or chemical treatments?\u003c\/h3\u003e\n    \u003cp\u003eNo. This flour is made from natural wheat and milled without chemical additives or bleaching agents.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eWhat is Type 1 wheat flour?\u003c\/h3\u003e\n    \u003cp\u003eType 1 flour is a \u003cstrong\u003epartially refined flour that retains more bran and germ\u003c\/strong\u003e than traditional white flour. This gives it a richer flavor, more nutrients, and a slightly rustic texture that is ideal for artisan baking.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eWhat makes stone-ground flour different?\u003c\/h3\u003e\n    \u003cp\u003eStone-ground flour is milled slowly using traditional stones, which helps preserve \u003cstrong\u003emore of the grain’s natural nutrients, aroma, and flavor\u003c\/strong\u003e compared with high-speed industrial milling.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eIs this flour good for sourdough bread?\u003c\/h3\u003e\n    \u003cp\u003eYes. This Type 1 flour is well suited for sourdough baking and can support long fermentation, helping produce loaves with a flavorful crust and an open crumb structure.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eWhat recipes work best with Type 1 flour?\u003c\/h3\u003e\n    \u003cp\u003eThis flour is ideal for:\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003eSourdough bread\u003c\/li\u003e\n      \u003cli\u003eArtisan country loaves\u003c\/li\u003e\n      \u003cli\u003eFocaccia\u003c\/li\u003e\n      \u003cli\u003eRustic pizza dough\u003c\/li\u003e\n      \u003cli\u003eItalian-style bread\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp\u003eIts higher bran content adds flavor and character to baked goods.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eCan I substitute this flour for all-purpose flour?\u003c\/h3\u003e\n    \u003cp\u003eYes. You can substitute it partially or fully depending on the recipe. Many bakers mix it with all-purpose or bread flour to balance flavor, texture, and dough strength.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eDoes this flour contain gluten?\u003c\/h3\u003e\n    \u003cp\u003eYes. Type 1 soft wheat flour \u003cstrong\u003econtains gluten\u003c\/strong\u003e, making it suitable for breads and fermented doughs but not for gluten-free diets.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eWhy do bakers prefer Type 1 flour for artisan bread?\u003c\/h3\u003e\n    \u003cp\u003eType 1 flour contains \u003cstrong\u003emore of the wheat kernel, including bran and germ\u003c\/strong\u003e, which contributes to deeper flavor, better fermentation, and a rustic crumb with a golden crust.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\n    \u003ch3\u003eWhere is this flour produced?\u003c\/h3\u003e\n    \u003cp\u003eThis flour is \u003cstrong\u003emilled in Italy by Polselli\u003c\/strong\u003e, a historic milling company that has produced flour for professional and home bakers since 1932.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"faq-item\"\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 pan pizza, focaccia, rustic breads, hearth loaves, long-fermentation doughs, and artisan bakery programs.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"faq-item\"\u003e\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 with more wheat character for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e\n  \u003c\/div\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":47303926415530,"sku":"80580","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/SoftWheatflourtype1.png?v=1787068358"},{"product_id":"polselli-spelt-farro-flour-5kg-11-lb","title":"Polselli PuroGrano Spelt (Farro) Flour – 5kg (11 lb)","description":"\u003cdiv class=\"product-content\"\u003e\n\u003ch2\u003ePolselli PuroGrano Spelt (Farro) Flour for Bread \u0026amp; Pizza (Stone-Ground) – 5kg (11 lb)\u003c\/h2\u003e\n\u003cp\u003eMilled in Italy for dependable handling, this spelt flour is built for everyday cooking, baking, and professional kitchens.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRustic breads and rolls (spelt-forward recipes)\u003c\/li\u003e\n\u003cli\u003ePizza dough blends that include spelt\u003c\/li\u003e\n\u003cli\u003eFocaccia and flatbreads\u003c\/li\u003e\n\u003cli\u003eCookies and pastries (recipe-dependent)\u003c\/li\u003e\n\u003cli\u003eSourdough-style baking when your formula calls for spelt\u003c\/li\u003e\n\u003cli\u003eHome and bakery workflows that want spelt flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlour character:\u003c\/strong\u003e Spelt adds a nutty, wheat-forward flavor; follow your spelt formulas for hydration and timing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Polselli PuroGrano\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\u003cli\u003ePuroGrano line crafted for distinctive wheat character and artisan baking styles\u003c\/li\u003e\n\u003cli\u003eStone-ground milling for a more rustic flour profile\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 Spelt (farro)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 5kg (11 lb)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQs\u003c\/h2\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e1. What is farro flour (spelt flour)?\u003c\/h3\u003e\n\u003cp\u003eFarro flour is made from an \u003cstrong\u003eancient grain related to wheat\u003c\/strong\u003e, known for its \u003cstrong\u003enutty flavor and higher fiber content\u003c\/strong\u003e. It has been used in traditional Italian baking for centuries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e2. What does farro flour taste like?\u003c\/h3\u003e\n\u003cp\u003eFarro flour has a \u003cstrong\u003emild, slightly nutty flavor\u003c\/strong\u003e that adds depth to bread, pizza dough, pasta, and baked goods without overpowering other ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e3. Is farro flour easier to digest than regular wheat flour?\u003c\/h3\u003e\n\u003cp\u003eMany people find farro flour \u003cstrong\u003eeasier to digest\u003c\/strong\u003e because it is an ancient grain with a different gluten structure and often contains more fiber and nutrients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e4. Can I substitute farro flour for regular flour?\u003c\/h3\u003e\n\u003cp\u003eYes. In most recipes, you can replace \u003cstrong\u003e25–50% of regular flour with farro flour\u003c\/strong\u003e to add flavor and nutrition while maintaining structure.\u003c\/p\u003e\n\u003cp\u003eFor some recipes, you can also use it \u003cstrong\u003e100%\u003c\/strong\u003e, especially in rustic bread or pasta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e5. Is this flour good for sourdough bread?\u003c\/h3\u003e\n\u003cp\u003eYes. Farro flour works very well in \u003cstrong\u003esourdough breads\u003c\/strong\u003e, adding flavor complexity and a softer crumb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e6. What recipes work best with farro flour?\u003c\/h3\u003e\n\u003cp\u003eFarro flour is commonly used for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisan bread\u003c\/li\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eFresh pasta\u003c\/li\u003e\n\u003cli\u003ePancakes\u003c\/li\u003e\n\u003cli\u003eCookies\u003c\/li\u003e\n\u003cli\u003eRustic cakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e7. What does “stone-ground” mean?\u003c\/h3\u003e\n\u003cp\u003eStone-ground flour is milled slowly using \u003cstrong\u003etraditional stone mills\u003c\/strong\u003e, which helps retain more of the grain’s natural nutrients and flavor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e8. Is farro flour whole grain?\u003c\/h3\u003e\n\u003cp\u003eMany farro flours are \u003cstrong\u003ewhole or semi-whole grain\u003c\/strong\u003e, meaning they keep more of the bran and germ compared with refined white flour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e9. Is farro flour gluten-free?\u003c\/h3\u003e\n\u003cp\u003eNo. Farro contains \u003cstrong\u003egluten\u003c\/strong\u003e, although some people find it gentler than modern wheat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e10. Why do bakers prefer Italian farro flour?\u003c\/h3\u003e\n\u003cp\u003eItalian farro flour is valued for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAncient grain varieties\u003c\/li\u003e\n\u003cli\u003eTraditional milling methods\u003c\/li\u003e\n\u003cli\u003eConsistent baking performance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e11. Does this flour contain additives or chemical treatments?\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eNo. This flour is made from natural wheat and milled without chemical additives or bleaching agents.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e12. Is this flour unbromated?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for rustic breads, pizza dough blends, focaccia, flatbreads, sourdough-style baking, and artisan bakery workflows.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003e13. Is this flour unbleached?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option with a more natural grain character for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":47303929987242,"sku":"80585","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_PuroGrano_Spelt.png?v=1787068357"},{"product_id":"polselli-organic-bread-flour-open-crumb-5-kg-100-italian-grain","title":"Polselli Organic Bread Flour Open Crumb | 5 kg | 100% Italian Grain","description":"\u003ch2\u003ePolselli Organic Bread Flour – Open Crumb | 5 kg | 100% Italian Grain\u003c\/h2\u003e\u003cp\u003eBaked in the tradition of Italy's finest artisan bakeries, \u003cstrong\u003ePolselli Organic Bread Flour – Open Crumb\u003c\/strong\u003e is the professional-grade flour that transforms your kitchen into a true panificio. Milled from 100% certified organic Italian grain, this 5 kg bag is crafted for bakers who refuse to compromise on flavor, texture, or provenance.\u003c\/p\u003e\u003ch3\u003eWhy Bakers Choose Polselli Open Crumb\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen, airy crumb structure\u003c\/strong\u003e – engineered for high-hydration doughs that produce the signature holes of a perfect sourdough or ciabatta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Italian grain\u003c\/strong\u003e – traceable, single-origin wheat grown and milled in Italy for authentic flavor and superior gluten development\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified organic\u003c\/strong\u003e – no synthetic pesticides or additives, just pure, clean flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional strength\u003c\/strong\u003e – high protein content supports long fermentation and delivers consistent, bakery-quality results at home\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile\u003c\/strong\u003e – ideal for sourdough, baguettes, ciabatta, focaccia, and other artisan breads\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eThe Polselli Difference\u003c\/h3\u003e\u003cp\u003ePolselli has been milling flour in the heart of Italy for generations. Their Open Crumb formula is the result of decades of research alongside professional bakers — delivering a flour that absorbs water beautifully, ferments evenly, and bakes into loaves with a golden, crackly crust and a moist, open interior. Once you bake with Polselli, every other flour feels like a compromise.\u003c\/p\u003e\u003ch3\u003eProduct Details\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 5 kg (11 lbs)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e 100% Italian grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e Organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sourdough, ciabatta, baguettes, focaccia, artisan loaves\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cdl\u003e\n\u003cdt\u003e\u003cstrong\u003eWhat makes Polselli Open Crumb flour different from regular bread flour?\u003c\/strong\u003e\u003c\/dt\u003e\n\u003cdd\u003e\u003cp\u003ePolselli Open Crumb is specifically formulated for high-hydration doughs, with a higher protein content and precise milling that promotes the large, irregular air pockets characteristic of artisan breads like sourdough and ciabatta. It's also 100% certified organic Italian grain — something most commercial bread flours can't claim.\u003c\/p\u003e\u003c\/dd\u003e\n\u003cdt\u003e\u003cstrong\u003eIs this flour suitable for home bakers or only professionals?\u003c\/strong\u003e\u003c\/dt\u003e\n\u003cdd\u003e\u003cp\u003eBoth! While Polselli Open Crumb is trusted by professional bakeries across Italy and beyond, the 5 kg bag is perfectly sized for serious home bakers. If you bake regularly and want bakery-quality results at home, this flour is exactly what you need.\u003c\/p\u003e\u003c\/dd\u003e\n\u003cdt\u003e\u003cstrong\u003eHow should I store this flour and what is its shelf life?\u003c\/strong\u003e\u003c\/dt\u003e\n\u003cdd\u003e\u003cp\u003eStore in a cool, dry place away from direct sunlight, ideally in an airtight container once opened. Properly stored, Polselli Organic Bread Flour maintains peak freshness for up to 12 months. For longer storage, it can be kept in the freezer without affecting baking performance.\u003c\/p\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077169225898,"sku":"80560","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polsellitype1_5_1.jpg?v=1787068138"},{"product_id":"gluten-free-flour-2-2lb-bag","title":"Polselli, Gluten-Free Flour, 2.2lb","description":"\u003ch2\u003ePolselli Gluten-Free Flour for Pizza \u0026amp; Baking – 2.2lb\u003c\/h2\u003e\n\u003cp\u003eMilled in Italy for dependable handling, this gluten-free flour is built for everyday cooking and baking and pizzerias and bakeries.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eGluten-free pizza crusts and flatbreads (recipe-dependent)\u003c\/li\u003e\n\u003cli\u003eEveryday gluten-free baking (muffins, quick breads, cookies)\u003c\/li\u003e\n\u003cli\u003eBreading or dredging for gluten-free kitchens\u003c\/li\u003e\n\u003cli\u003eSauce thickening in gluten-free prep (as your recipe calls for)\u003c\/li\u003e\n\u003cli\u003eSmall-batch tests in home kitchens\u003c\/li\u003e\n\u003cli\u003eGluten-free menu workflows in restaurants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixing notes:\u003c\/strong\u003e Gluten-free doughs vary by recipe—follow your formula for hydration, rest time, and bake profile.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e\n\u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\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 Gluten-Free\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 2.2lb\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp data-start=\"9\" data-end=\"171\"\u003e\u003cstrong data-start=\"9\" data-end=\"53\"\u003eIs this suitable for gluten-free baking?\u003c\/strong\u003e\u003cbr data-start=\"53\" data-end=\"56\"\u003eYes. This product is labeled \u003cstrong data-start=\"85\" data-end=\"106\"\u003egluten-free flour\u003c\/strong\u003e. Follow your recipe for hydration, rest time, and baking method.\u003c\/p\u003e\n\u003cp data-start=\"173\" data-end=\"357\"\u003e\u003cstrong data-start=\"173\" data-end=\"221\"\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr data-start=\"221\" data-end=\"224\"\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\u003c\/p\u003e\n\u003cp data-start=\"359\" data-end=\"563\"\u003e\u003cstrong data-start=\"359\" data-end=\"388\"\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr data-start=\"388\" data-end=\"391\"\u003eYes. This is \u003cstrong data-start=\"404\" data-end=\"424\"\u003eunbromated flour\u003c\/strong\u003e, making it a practical choice for gluten-free pizza crusts, flatbreads, everyday baking, breading, dredging, and gluten-free kitchen prep.\u003c\/p\u003e\n\u003cp data-start=\"565\" data-end=\"757\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"565\" data-end=\"594\"\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr data-start=\"594\" data-end=\"597\"\u003eYes. This is \u003cstrong data-start=\"610\" data-end=\"630\"\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and gluten-free foodservice workflows.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077187248298,"sku":"R80650","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/FARINA-GLUTEN-FREE-FRONT.jpg?v=1787068413"},{"product_id":"polselli-semola-flour-semolina-rimachinata-di-grano-duro-2-2-lb","title":"Polselli, Semola Flour, Semolina Rimachinata di Grano Duro 2.2 lb (1 kg)","description":"\u003ch2\u003ePolselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 2.2 lb (1 kg)\u003c\/h2\u003e\n\u003cp\u003eMilled in Italy for dependable handling, this semola rimacinata is built for weekend pizza nights and restaurant prep lines.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFresh pasta dough (hand-rolled or machine sheets)\u003c\/li\u003e\n\u003cli\u003eGnocchi and rustic dumplings\u003c\/li\u003e\n\u003cli\u003eSemolina-forward breads and rolls\u003c\/li\u003e\n\u003cli\u003eDusting flour for pasta shaping\u003c\/li\u003e\n\u003cli\u003eCrusty loaves when blended with other flours (optional)\u003c\/li\u003e\n\u003cli\u003eBulk prep for restaurants and catering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e\n\u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\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 Semola Rimacinata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 2.2 lb (1 kg)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-8\" data-turn-id=\"request-WEB:b9053460-57c2-4bf0-bc33-25bb56ff4870-3\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-5-thinking\" dir=\"auto\" data-message-id=\"72808b48-0b48-4293-b691-c3131ff3b259\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"streaming-animation markdown prose dark:prose-invert w-full wrap-break-word dark markdown-new-styling\"\u003e\n\u003cp data-end=\"194\" data-start=\"9\"\u003e\u003cstrong data-end=\"39\" data-start=\"9\"\u003eWhat is semola rimacinata?\u003c\/strong\u003e\u003cbr data-end=\"42\" data-start=\"39\"\u003eSemola rimacinata is re-milled durum wheat semolina. It’s commonly used for fresh pasta, rustic breads, and doughs that benefit from a heartier texture.\u003c\/p\u003e\n\u003cp data-end=\"380\" data-start=\"196\"\u003e\u003cstrong data-end=\"244\" data-start=\"196\"\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr data-end=\"247\" data-start=\"244\"\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\u003c\/p\u003e\n\u003cp data-end=\"542\" data-start=\"382\"\u003e\u003cstrong data-end=\"411\" data-start=\"382\"\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr data-end=\"414\" data-start=\"411\"\u003eYes. This is \u003cstrong data-end=\"447\" data-start=\"427\"\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for fresh pasta, gnocchi, rustic breads, rolls, and restaurant prep.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"712\" data-start=\"544\"\u003e\u003cstrong data-end=\"573\" data-start=\"544\"\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr data-end=\"576\" data-start=\"573\"\u003eYes. This is \u003cstrong data-end=\"609\" data-start=\"589\"\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home cooks, pasta makers, bakeries, and foodservice kitchens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"pointer-events-none -mt-px h-px translate-y-[calc(var(--scroll-root-safe-area-inset-bottom)-14*var(--spacing))]\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"pointer-events-none translate-y-(--scroll-root-safe-area-inset-bottom) R6Vx5W_threadScrollVars min-h-(--gutter-remaining-height,0px) group-data-stream-active\/scroll-root:h-[calc(var(--thread-response-height)-16*var(--spacing))]\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077200224426,"sku":"r80620","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_semola_1.jpg?v=1787068520"},{"product_id":"polselli-organic-flour-type-00-100-italian-grain-11-lbs-5-kg-neapolitan-italian-pizza","title":"Polselli, Organic Tipo 00 Italian Flour – 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Organic Italian 00 Flour for Pizza \u0026amp; Baking (W 220) – 5 kg (11 lb)\u003c\/h2\u003e\n\u003cp\u003eMilled in Italy for dependable handling, this Italian 00 flour is built for weeknight home baking and restaurant prep lines.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSame-day pizza doughs and quick fermentation schedules\u003c\/li\u003e\n\u003cli\u003eFocaccia and pan pizza\u003c\/li\u003e\n\u003cli\u003ePastry doughs and baked goods where a fine 00 grind helps\u003c\/li\u003e\n\u003cli\u003eSoft rolls and everyday breads\u003c\/li\u003e\n\u003cli\u003eCatering prep that needs a reliable direct-mix flour\u003c\/li\u003e\n\u003cli\u003eHome baking from pizza to cookies (as your recipe allows)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 220 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 11.5% — supports structure, oven spring, and handling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e 5–6h (direct) — 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\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e\n\u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e\n\u003cli\u003eOrganic 00 flour option (as labeled) for everyday pizza and baking.\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 5 kg (11 lb)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 11.5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 220\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e 5–6h (direct)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"924bf2f3-c851-47df-907d-ee069c47f9fe\" dir=\"auto\" data-message-model-slug=\"gpt-5-5-thinking\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word dark markdown-new-styling\"\u003e\n\u003cp data-start=\"102\" data-end=\"264\"\u003e\u003cstrong data-start=\"102\" data-end=\"126\"\u003eWhat does “00” mean?\u003c\/strong\u003e\u003cbr data-start=\"126\" data-end=\"129\"\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\u003cp data-start=\"266\" data-end=\"438\"\u003e\u003cstrong data-start=\"266\" data-end=\"314\"\u003eIs this best for short or long fermentation?\u003c\/strong\u003e\u003cbr data-start=\"314\" data-end=\"317\"\u003eThis flour is well-suited to 5–6h direct fermentation schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003cp data-start=\"440\" data-end=\"582\"\u003e\u003cstrong data-start=\"440\" data-end=\"469\"\u003eIs this flour unbromated?\u003c\/strong\u003e\u003cbr data-start=\"469\" data-end=\"472\"\u003eYes. This is \u003cstrong data-start=\"485\" data-end=\"505\"\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for pizza, baking, and everyday dough preparation.\u003c\/p\u003e\n\u003cp data-start=\"584\" data-end=\"755\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"584\" data-end=\"613\"\u003eIs this flour unbleached?\u003c\/strong\u003e\u003cbr data-start=\"613\" data-end=\"616\"\u003eYes. This is \u003cstrong data-start=\"629\" data-end=\"649\"\u003eunbleached flour\u003c\/strong\u003e, offering a more traditional flour option for home bakers, pizzerias, bakeries, and foodservice kitchens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077202092202,"sku":"80550","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_Type_00_Organic.jpg?v=1787068588"},{"product_id":"polselli-fresh-pasta-flour-tipo-00-soft-wheat-bread-machine-or-handmade-pasta","title":"Polselli, Fresh Pasta Flour, Tipo 00, Soft Wheat, 5 kg (11 lb)","description":"\u003ch2\u003ePolselli Fresh Pasta Italian 00 Flour (Soft Wheat) – 5 kg (11 lb)\u003c\/h2\u003e \u003cp\u003eBring Italian milling performance to your dough with this Italian 00 flour for fresh pasta, made for everyday cooking and baking and busy restaurant prep lines.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eFresh egg pasta dough (tagliatelle, fettuccine, pappardelle)\u003c\/li\u003e   \u003cli\u003eFilled pasta (ravioli, tortellini) for clean sealing\u003c\/li\u003e   \u003cli\u003eDough sheets for pasta machines\u003c\/li\u003e   \u003cli\u003eGnocchi and dumplings (recipe-dependent)\u003c\/li\u003e   \u003cli\u003eBreading and dusting during pasta shaping\u003c\/li\u003e   \u003cli\u003eRestaurant mise en place for pasta service\u003c\/li\u003e \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e 00-style fine milling for smooth dough handling and clean stretching.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e   \u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\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 5 kg (11 lb)\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\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 fresh egg pasta, filled pasta, pasta machine sheets, gnocchi, dumplings, breading, dusting, and restaurant pasta prep.\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 cooks, pasta makers, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077204713642,"sku":"80175","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_Bags_Pasta_Fresca_flour.jpg?v=1787068668"},{"product_id":"polselli-semola-flour-semola-rimachinata-flour-semolina-di-grano-duro-5-kg-11-lb","title":"Polselli, Semola Flour, Semola Rimacinata, 11 lb ( 5 kg)","description":"\u003ch2\u003ePolselli Semola Rimacinata Durum Flour for Fresh Pasta (Protein 13%) – 11 lb (5 kg)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled semola rimacinata fits both serious home dough work and professional kitchens workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eFresh pasta dough (hand-rolled or machine sheets)\u003c\/li\u003e   \u003cli\u003eGnocchi and rustic dumplings\u003c\/li\u003e   \u003cli\u003eSemolina-forward breads and rolls\u003c\/li\u003e   \u003cli\u003eDusting flour for pasta shaping\u003c\/li\u003e   \u003cli\u003eCrusty loaves when blended with other flours (optional)\u003c\/li\u003e   \u003cli\u003eBulk prep for restaurants and catering\u003c\/li\u003e \u003c\/ul\u003e   \u003ch2\u003eDough Performance\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13% — supports structure, oven spring, and handling.\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 Semola Rimacinata\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 11 lb (5 kg)\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 13%\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat is semola rimacinata?\u003c\/h3\u003e\u003cp\u003eSemola rimacinata is re-milled durum wheat semolina. It’s commonly used for fresh pasta, rustic breads, and doughs that benefit from a heartier texture.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eFermentation time depends on your recipe, hydration, and temperature. Choose the schedule that fits your workflow and desired flavor.\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 fresh pasta, gnocchi, rustic breads, rolls, dusting, and professional kitchen prep.\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 cooks, pasta makers, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":49077204779178,"sku":"80150","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_semola_5kg.jpg?v=1787068671"},{"product_id":"la-romana-pinsa-pizza-in-pala-flour-type-0-flour-11-lb-5-kg-roman-style-pizza-flour-pizza-crust","title":"Polselli, La Romana Pinsa \u0026 Pizza in Pala Flour, Tipo 0 Flour, 11 lb (5 kg)","description":"\u003ch2\u003ePolselli La Romana Type 0 Flour for Roman-Style Pizza alla Pala (W 360) – 11 lb (5 kg)\u003c\/h2\u003e \u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows.\u003c\/p\u003e  \u003ch2\u003eBest Uses\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eRoman-style pizza alla pala (tray and paddle pizzas)\u003c\/li\u003e   \u003cli\u003ePinsa-style doughs (as your recipe calls for)\u003c\/li\u003e   \u003cli\u003eHigh-hydration, cold-fermented pizza dough\u003c\/li\u003e   \u003cli\u003eSheet-pan and party-size pizzas\u003c\/li\u003e   \u003cli\u003eFocaccia-style bakes\u003c\/li\u003e   \u003cli\u003eRestaurant workflows that run 24h cold fermentation\u003c\/li\u003e \u003c\/ul\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\u003eFermentation \/ Rising Time:\u003c\/strong\u003e ~24h (cold) — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e \u003cul\u003e   \u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e   \u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eProduct Details\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e Type 0\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 11 lb (5 kg)\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 ~24h (cold)\u003c\/li\u003e \u003c\/ul\u003e  \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch3\u003eWhat is pizza alla pala?\u003c\/h3\u003e\u003cp\u003ePizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service.\u003c\/p\u003e \u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\u003cp\u003eThis flour is well-suited to ~24h (cold) 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 Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs.\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":49080100913322,"sku":"80570","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_romana_1.jpg?v=1787164846"},{"product_id":"polselli-la-romana-pinsa-pizza-flour-type-0-wheat-rice-flour-10-kg","title":"POLSELLI La Romana Pinsa \u0026 Pizza Flour, Type 0, Wheat \u0026 Rice Flour, 10 kg","description":"\u003ch1 class=\"a-size-large a-spacing-none\"\u003e\u003cspan class=\"a-size-large product-title-word-break\" id=\"productTitle\"\u003ePOLSELLI La Romana Pinsa \u0026amp; Pizza Flour, Type 0, Wheat \u0026amp; Rice Flour, 10 kg | High-Protein Italian Flour For Roman-Style Pizza And Flatbread Light Airy Crust, Crunchy Texture For Sourdough \u0026amp; Baking\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRoman-style pizza alla pala (tray and paddle pizzas)\u003c\/li\u003e\n\u003cli\u003ePinsa-style doughs (as your recipe calls for)\u003c\/li\u003e\n\u003cli\u003eHigh-hydration, cold-fermented pizza dough\u003c\/li\u003e\n\u003cli\u003eSheet-pan and party-size pizzas\u003c\/li\u003e\n\u003cli\u003eFocaccia-style bakes\u003c\/li\u003e\n\u003cli\u003eRestaurant workflows that run 24h cold fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 360 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e ~24h (cold) — 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\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e\n\u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\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 Type 0\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 10 kg (22 lb)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 360\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e ~24h (cold)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eWhat is pizza alla pala?\u003c\/h3\u003e\n\u003cp\u003ePizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service.\u003c\/p\u003e\n\u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\n\u003cp\u003eThis flour is well-suited to ~24h (cold) 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 Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs.\u003c\/p\u003e\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":49080100946090,"sku":"80571","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli_La_Romana_10_kg.png?v=1787164847"},{"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":49080213504170,"sku":"80020","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Polselli00PizzaFlourVivace55Lbs.BagWholesaleItalianFoodFrontBag.jpg?v=1787168288"},{"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. 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