Antimo Caputo “00 Chefs Flour

I would like to know the specs and characteristics of Antimo Caputo 00" Chefs Flour. The bag states that it is good for long fermentation. I read that “00” signifies the ash content and in other places that “00” describes a flour of extremely fine grain. Often described as feeling like baby powder.I searched Goggle and found very little information about Antimo Caputo “00" Chefs Flour.I am wondering if this flour would be good for 12-16 hours of fermentation for Poolish and also super long and warm BF for sourdough.I am interested to learn as much ch as possible about this flour.Danny

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