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Molino Dallagiovanna Bread Flour Sourdough Extra Quality 5 KG Premium Flour from Italy
FAR PANE SSP SOFT WHEAT FLOUR TYPE 0 (Molino Dallagiovanna)
Far Pane SSP Type 0 has been specially formulated to guarantee maximum crunchiness and flavor in the bread. This flour offers optimal workability to obtain elastic and well-developed dough, allowing you to create bread with a honeycomb crumb and a golden, crunchy crust. Its water absorption capacity and balanced protein strength ensure consistent, high-quality results.
This flour has been carefully developed to meet the needs of professional bakers and home cooking enthusiasts, ensuring crispy and fragrant traditional bread on every occasion.
The Bread line is the widest range of flours both in terms of type and variety of blending and in terms of number and quality of blended grains.
Created ad hoc with the best Masters of the White Art for the different needs of baking these flours are able to give your bread taste and fragrance.
Suitable for the production of bread with an indirect long leavening method; ideal for obtaining well-hollowed sourdough bread, rosettes and "ciabatta bread".
PROFESSIONAL FLOUR for PROFESSIONAL RESULTS
*All flours Molino Dallagiovanna are produced using only natural WHEAT no additives and enzymes.
Ideal for:
- Sourdough Bread
- Italian Bread
- Baguettes
- Ciabatta Bread
And many other kind of bread….
Technical Specification:
FORMAT SIZE: 5 kg
TYPE: 0 - 100% soft wheat flour
STRENGTH (W): 400
P/L : 0,60
PROTEIN: 16 g
SHELF LIFE: 24/03/2026
PRODUCTION: Made in Italy
MOLINO DALLAGIOVANNA IS THE ONLY WHEAT FLOUR IN THE WORLD FEATURED IN THE MICHELIN GUIDE THANKS TO ITS ASTONISHED QUALITY.
THE DALLAGIOVANNA DIFFERENCE
Today, we’re the only modern-day mill using the washing process of the wheat. While other companies have stopped using this process because they feel it’s too time consuming and expensive, we believe this level of quality is non-negotiable and this process is something we will never stop doing.
THE ONLY ITALIAN BRAND FOR PROFESSIONALS THAT STILL WASHES ITS WHEAT WITH WATER.
WE ENSURE THE RIGHT SOFTNESS
At Molino Dallagiovanna we wash our wheats with running and drinkable water; the moving currents allow us to clean our wheat from impurities such as dirt and debris, while at the same time conditioning it and softening it, simplifying the milling process. Hydrated wheat then yields clean, soft, and hydrated flour.
The result? Baked goods that are on a whole different level.
WE PRESERVE THE COLOR AND THE AROMA
Thanks to the combination of washing the wheat and slow and cold milling, our flours are whiter and their aroma is a true wheat aroma. So when the flour bag is opened, the color isn’t gray, it’s white and the perfume won’t smell like a paper bag but wonderful wheat!
Nearly 200 years of flour production reflect a deep connection to the land. Based in Piacenza ITALY, the Dallagiovanna’s mill focuses on three main aspects: grain selection, laboratory, and grain cleaning and rinsing, milled to create the purest Italian flour for all types of baking.
Kosher and Halal certified
