far dolci (cakes)

Dallagiovanna blends for leavened products are renowned for their quality.

However, the continuous research for excellence by the Molino and the cooperation with Pastry Master Achille Zoia have demonstrated that is possible to surpass current levels: constrant testing, studies and laboratory analysis have produced an alternative line to those already existing.

"Le dolcissime", studied purposely for pastry, give the most pleasing results and allow for extended shelf life.

The flours obtained have then been tested in one of the most prestigious schools in Italy, where every master expresses his own needs and useful comments to the continuous development of the blends.

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Special flour for pastry tested by Master Achille Zoia

WHEAT FLOUR TYPE 00 SHORTCRUST 130 W 130; P/L 0,50 5/25 Kg paper bags	WHEAT FLOUR TYPE 00 SHORTCRUST W 170; P/L 0,50 1/5/25 Kg paper bags
WHEAT FLOUR TYPE 00 PUFF PASTRY W 300; P/L 0,55 5/25 Kg paper bags	WHEAT FLOUR TYPE 00 BRIOCHES SOFT / BRIOCHES W 320 - 380; P/L 0,50 - 0,55 5/25 Kg paper bags
WHEAT FLOUR TYPE 00 PANETTONE Z / PANETTONE W 340 - 390; P/L 0,50 - 0,55 5/25 Kg paper bags	WHEAT FLOUR TYPE 00 REFRESHMENT Recommended by Maestro Iginio Massari 1/10 Kg paper bags