Reddit mentions of Antico Molino Napoli Antimo Caputo '00' Flour 2.2 Lb (Pack of 4)

So I went down a rabbit hole:

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>fuese,
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>About a year and a half ago, I sent the following email to Fred Mortati, of Orlando Foods, the importer of the Caputo flours:
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>Recently some confusion has arisen among the members of the pizzamaking.com forum about three of the Caputo flours--the Pizzeria 00 flour, the Pizzaiulo 00 flour and the Chef's flour. See, for example, the post at http://www.pizzamaking.com/forum/index.php/topic,7191.msg71133.html#msg71133. The members have been going on the assumption that the Chef's flour is the same as the Pizzeria flour but the post referenced above seems to suggest that it is not the same as the Pizzeria 00 flour. Can you clarify the matter for us?
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>Shortly thereafter, I received the following reply from Fred:
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>Thanks for the link, I saw the posts and now understand the confusion.   Here is the situation:  All three products are the same.  Reason for the packaging differences are as follows:
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>00 Pizzeria 25kg blue bag is for Foodservice.  It has been the face of the Caputo brand for pizza and will remain so.
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>00 Pizzaiuolo 10kg is a package that Antimo Caputo uses in Italy for a certain segment of his trade.  Exactly why he went with red I am not sure.  We bring in this 10kg bag to give out only as samples, not for sale.
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>00 Chefs Flour 1kg red bag.  This bag is strictly retail.  We redesigned the bag to be more appealing to the consumer and to have some English description that would allow a consumer to understand that it is more than just an “all purpose” flour.  In fact Antimo and I have been looking at changing the graphic on the front of this package.  The picture of the pizza on front gives the idea that it is only good for pizza, whereas this product is versatile and good for bread and pasta as well.  We are going to change the picture to one that encompasses these other items as well, leaving the description the same and the flour in the bag the same.  We want to start working on a retail presence so this will be a starting point.
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>Hope this explains some…Please post some of this info to answer the questions raised.
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>Peter

https://www.pizzamaking.com/forum/index.php?topic=12519.msg119628;topicseen#msg119628

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Theres further confirmation, from multiple sources, directly from Antico molino, worth the read. So if you buy 3 of these, its actually cheaper: https://smile.amazon.com/gp/product/B00BR0K5SE/