Product Name & Type
This is soft wheat (“grano tenero”) flour, Tipo “00” (very refined) from Molino Paolo Mariani.
Specifically, their “00 Pastry” or “Cake / Pastry (Frollina)” flour.
Physical / Technological Characteristics
From Molino Mariani’s technical sheet: Molino Paolo Mariani
The flour is milled and sifted to remove impurities. 
Protein: around 11% (per the 1 kg Frollina version) 
Use / Applications
Ideal for sweet pastry, shortcrust (“pasta frolla”), muffins, cakes, biscuits, cookies. 
Frollina line as “ideal for shortcrust pastry, muffin, cakes and biscuits.” 
The refined “00” grind means it’s very fine and gives a soft, delicate texture in baked goods.
 
Dry gluten: about 10%