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Molino Dallagiovanna Croissant and Brioche Puff Pastry flour 25 KG
LE DOLCISSIME BRIOCHES 380 SOFT WHEAT FLOUR TYPE 00 Molino Dallagiovanna
Brioches flour Tipo 00 is a flour specially formulated to obtain high quality leavened desserts, with a light and fluffy structure. Thanks to its balanced composition, it offers perfect dough elasticity and good moisture retention capacity, guaranteeing consistent and appetizing results. This flour has been carefully developed to offer pastry chefs and home pastry lovers a reliable and versatile product for the preparation of leavened desserts, guaranteeing fragrant and delicious desserts on every occasion.
The best of tradition, for small leavened products: strong and elastic, resistant to freezing and with excellent yield in development.
PROFESSIONAL FLOUR for PROFESSIONAL RESULTS
*All flours Molino Dallagiovanna are produced using only natural WHEAT no additives and enzymes.
Ideal for:
- France Croissant
- Italian Cornetti
- Brioches
- Pain au chocolat
- Puff Pastry
- Rough puff pastry
- Danish Pastries
- Kouign-Amann
Technical Specification:
FORMAT SIZE: 25 kg
TYPE: 00 - 100% soft wheat flour
STRENGTH (W): 380
P/L : 0,55
PROTEIN: 15 g
SHELF LIFE: 11/04/2026
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 are the best
