Molino Dallagiovanna La Napoletana Pizza Flour Type '00' - 5kg
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Type 00 soft wheat
W 310
P/L 0.60
Proteins 12%
Humidity <15.5 -
Ideal for medium rising time (10-12hr at room temperature +25°C or 12-24hr at fridge temperature +4°C)
-
It's perfect for an authentic Neapolitan pizza
-
La Napoletana flour approved and certified by the Verace Pizza Napoletana (AVPN)
Molino Dallagiovanna La Napoletana Pizza Flour Type '00' is also available to purchase from us in 25kg Bags and 1kg bags.
Ingredients:
fortified wheat flour that contains Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1).
May contain soy, mustard and lupin.
About Molino Dallagiovanna
Molino Dalla Giovanna was established in 1832, and has been a family business for six generations. It is located in Piacenza, the heart of Pianura Padana, the only location in Italy where soft wheat is grown.
Nowadays, Molino Dallagiovanna is one of the best producers in Italy of high quality flour for professional use. Joining the highest level of research and production technology, with the passion and expertise for original, Italian food excellence.
Molino Dallagiovanna is the only mill in Italy that wash all of their grains before milling. This unique process is what makes this flour so special.
Pierluigi Dallagiovanna, is personally responsible for the selection of the grains. Everything about their flour is special. Dallagiovanna’s intuition in choosing the most suitable grains, their methods of analysis and research, and their combination of traditional processes and avant-garde machinery guarantees an outstanding finished product.
-
Type 00 soft wheat
W 310
P/L 0.60
Proteins 12%
Humidity <15.5 -
Ideal for medium rising time (10-12hr at room temperature +25°C or 12-24hr at fridge temperature +4°C)
-
It's perfect for an authentic Neapolitan pizza
-
La Napoletana flour approved and certified by the Verace Pizza Napoletana (AVPN)
Molino Dallagiovanna La Napoletana Pizza Flour Type '00' is also available to purchase from us in 25kg Bags and 1kg bags.
Ingredients:
fortified wheat flour that contains Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1).
May contain soy, mustard and lupin.
About Molino Dallagiovanna
Molino Dalla Giovanna was established in 1832, and has been a family business for six generations. It is located in Piacenza, the heart of Pianura Padana, the only location in Italy where soft wheat is grown.
Nowadays, Molino Dallagiovanna is one of the best producers in Italy of high quality flour for professional use. Joining the highest level of research and production technology, with the passion and expertise for original, Italian food excellence.
Molino Dallagiovanna is the only mill in Italy that wash all of their grains before milling. This unique process is what makes this flour so special.
Pierluigi Dallagiovanna, is personally responsible for the selection of the grains. Everything about their flour is special. Dallagiovanna’s intuition in choosing the most suitable grains, their methods of analysis and research, and their combination of traditional processes and avant-garde machinery guarantees an outstanding finished product.
Description
-
Type 00 soft wheat
W 310
P/L 0.60
Proteins 12%
Humidity <15.5 -
Ideal for medium rising time (10-12hr at room temperature +25°C or 12-24hr at fridge temperature +4°C)
-
It's perfect for an authentic Neapolitan pizza
-
La Napoletana flour approved and certified by the Verace Pizza Napoletana (AVPN)
Molino Dallagiovanna La Napoletana Pizza Flour Type '00' is also available to purchase from us in 25kg Bags and 1kg bags.
Ingredients:
fortified wheat flour that contains Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1).
May contain soy, mustard and lupin.
About Molino Dallagiovanna
Molino Dalla Giovanna was established in 1832, and has been a family business for six generations. It is located in Piacenza, the heart of Pianura Padana, the only location in Italy where soft wheat is grown.
Nowadays, Molino Dallagiovanna is one of the best producers in Italy of high quality flour for professional use. Joining the highest level of research and production technology, with the passion and expertise for original, Italian food excellence.
Molino Dallagiovanna is the only mill in Italy that wash all of their grains before milling. This unique process is what makes this flour so special.
Pierluigi Dallagiovanna, is personally responsible for the selection of the grains. Everything about their flour is special. Dallagiovanna’s intuition in choosing the most suitable grains, their methods of analysis and research, and their combination of traditional processes and avant-garde machinery guarantees an outstanding finished product.
