Hello all! I am hoping someone can enlighten me on this point...
I recently moved to Argentina, so I am trying to familiarize myself with the different baking ingredients available here. The flour here all seems to be classified with varying numbers of 0's. I must admit I didn't pay much attention to flour types when I was in Canada, so maybe it is the same there and I just didn't notice?
In any case, if someone could tell me what the difference is between, for example,
"Harina de Trigo 000" and "Harina de Trigo 0000", I would be very interested to know!