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CLASSICA Tipo 00 Flour | All Natural - Unbleached - Unbromated - No Additives | for Pizza, Pasta, and Baking Flour (5 kg) 11 lbs by Polselli ?
CLASSICA Tipo 00 Flour | All Natural - Unbleached - Unbromated - No Additives | for Pizza, Pasta, and Baking Flour (5 kg) 11 lbs by Polselli ?
CLASSICA Tipo 00 Flour | All Natural - Unbleached - Unbromated - No Additives | for Pizza, Pasta, and Baking Flour (5 kg) 11 lbs by Polselli ?

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CLASSICA Tipo 00 Flour | All Natural - Unbleached - Unbromated - No Additives | for Pizza, Pasta, and Baking Flour (5 kg) 11 lbs by Polselli ?

Product ID: 8558457

Condition: New
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  • Imported Italian "00" Soft Wheat Flour for baking, pizza, pasta, etc...
  • ALL NATURAL, UNBLEACHED, and Non-GMO
  • Great for making Pizza, Pasta, Baking, or any other food products calling for flour.
  • Premium Artisan Flour using only the top grains.
  • Milled in a small town south of Rome, Italy

Original Product Guaranteed – Imported from USA


Started in Arce, a province of Frosinone, in the first half of the twentieth century, from a small artisan business, POLSELLI today is a protagonist in the milling industry in Italy and a leader in the production of flour for bread, pizza and desserts. Run for almost a century by the entrepreneurial experience of a family that today has reached the third generation, always focused on quality, it has grown to an area of approximately 25,000 m2, has a grinding installation with a production capacity of 350 tons per day, a warehousing capacity of raw materials of 7,000 tons and of finished products of 3,500 tons. The values underlying the Polselli family’s passion for wheat are quality, trasparency and reliability. These principles mean that they only use quality wheat and work constantly to ensure high quality standards. They do this by carefully selecting their raw materials and closely monitoring the entire production process. Tradition and innovation are the key words. Production innovation is achieved by a constant commitment to final products with a high level of organoleptic, health and nutritional value. Process innovation means using the best technology to produce a flour that retains its characteristics. And finally, control monitoring involves analysis and chemical and microbiological tests to measure the product’s nutritional value and functional properties, as well as ensuring that it is safe and stores well.

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