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BrickOvenBaker is proud to offer exquisite Italian flours from Molino Dallagiovanna.
Born from the invaluable collaboration between Pastry Master Achille Zoia and Molino Dallagiovanna Labs, this Panettone flour allows to create very rich recipes thanks to the right protein balance, elasticity and resistance.
Ideal for the production of panettone, Pandoro and other traditional 'grandi lievitati' / large leavened products. It works beautifully for croissants and other pastries as well.
Specifications:
5kg (11 lbs)
Tipo 00
Protein: 16%
W: 390
P/L: 0.55
Falling Number: > 300
For further information, please refer to the spec / data sheet.
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