Soft grain wheat, providing most flour used for baking in Italy. Grano durum, hard grain wheat, is used mainly for pasta-making. There are five classifications of grano tenero assessed from the amount of fibre in the flour. These are 00, the silkiest, whitest flour which has the least fibre; 0 is a little darker and contains 70% of the grain; 1 is darker and little coarser; 2 still darker and coarser and barely seen now; the last grade is integrale, wholewheat, containing the entire wheat grain.
American equivaltents are, for 00, mix one part pastry flour with three parts all- purpose flour; for 0, one part cake flour with four parts all-purpose flour.
