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copy of Molino Dallagiovanna Refresh of Mother yeast Starter Sourdough and sourdough refresh 10 kg Italy flour
RINFRESCO LIEVITO SOFT WHEAT FLOUR TYPE 00 (Molino Dallagiovanna)
Refreshment of the Sourdough is created thanks to the valuable collaboration with the Master of Masters, Iginio Massari.
A balanced product which ensures a well-developed, fragrant yeast, with the perfect balance of acidity.
Created for Sourdough Starter Refreshment, it’s also ideal for special occasion sweet doughs, like Panettone and Colomba.
PROFESSIONAL FLOUR for PROFESSIONAL RESULTS
*All flours Molino Dallagiovanna are produced using only natural WHEAT no additives and enzymes.
Ideal for:
- Refreshment of Mother Yeast
- Refreshment of Sourdough
- Sourdough Starter
- Licoli yeast
- Creation of Pâte Fermentée
- Levain Production
- Bread starter
You can also use it for polish and Biga as well
Technical Specification:
FORMAT SIZE: 10 kg
TYPE: 00 - 100% soft wheat flour
STRENGTH (W): 380
P/L : 0,50
PROTEIN: 15 g
SHELF LIFE: 18/04/2026
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 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
