Exact products, original sources
Each entry names a specific product and package. We start with manufacturer product pages, product sheets and catalogs. The source link and the date we checked it stay with the product details.
No guessing
Manufacturers do not publish every technical field for every flour. Main cards show the fields that are available and leave the rest out. Check the original manufacturer page for the latest formula or specification.
Product specs and lot documents
A product specification describes the named flour as a product. A certificate of analysis can describe a particular lot. They serve different jobs, and a result for one lot should not quietly replace a product-level statement. Check product name, date and lot details directly when a document matters. This distinction matters when reading a precise protein declaration or comparing the basis attached to an ash figure.
Keeping the guide current
We recheck the collection periodically and update pages when a manufacturer source changes. Published values add context, not a promise that every product was measured in the same lab or on the same basis.
Sources we use
- King Arthur Baking Company: Bakery & Food Service Products
- King Arthur Baking Company: Type '00'
- King Arthur Baking Company: Special Patent
- King Arthur Baking Company: Product info sheet: King Arthur Special Patent Flour #11050
- Central Milling: Tony Gemignani Pizza Flour // California Artisan Type 00
- Central Milling: Type 00 Pizza Flour // Organic Type 00 Normal
- Central Milling: Organic Type 00 Reinforced Flour
- Central Milling: Organic Artisan Bakers Craft Flour
- Central Milling: Organic Type 85 Flour
- Central Milling: Organic Great Northern Plus Flour
- Central Milling: Certificate of Analysis: Tony Gemignani California Artisan Type 00 Pizza Flour
- Mulino Caputo / Caputo Flour US storefront: Caputo '00' Pizzeria Flour
- Mulino Caputo / Caputo Flour US storefront: Caputo '00' Chef's Flour
- Mulino Caputo / Caputo Flour US storefront: Caputo '00' Bread Flour
- Mulino Caputo / Caputo Flour US storefront: Caputo '00' Pasta Fresca Flour
- Mulino Caputo / Caputo Flour US storefront: Caputo '00' Baking Flour
- Mulino Caputo / Caputo Flour US storefront: Caputo Semolina Flour
- Normattiva: DPR 9 February 2001, n. 187
- eCFR: 21 CFR Part 137 — Cereal Flours and Related Products
Return to the pizza flour guide to browse current product pages.