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.

» Download the catalogue Download

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

Download the tech sheet: Download

WHEAT FLOUR TYPE 00
SHORTCRUST

W 170; P/L 0,50
5/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 00
PUFF PASTRY

W 300; P/L 0,55
5/25 Kg paper bags 

Download the tech sheet: Download

WHEAT FLOUR TYPE 00
BRIOCHES SOFT / BRIOCHES

W 320 - 380; P/L 0,50 - 0,55
5/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 00
PANETTONE Z / PANETTONE

W 360 - 390; P/L 0,50 - 0,55
5/25 Kg paper bags

Download the tech sheet: Download