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 far dolci catalogue

Special flour for pastry tested by Master Achille Zoia

WHEAT FLOUR TYPE 00 FROLLA 130 / FROLLA W 130 - 160; P/L 0,45 25 Kg paper bags Special for shortcrust pastry and biscuits production Download the tech sheet:	WHEAT FLOUR TYPE 00 SFOGLIA W 280; P/L 0,50 25 Kg paper bags Special for puff pastry production  Download the tech sheet:
WHEAT FLOUR TYPE 00 BRIOCHES SOFT / BRIOCHES W 300 - 360; P/L 0,50 - 0,60 25 Kg paper bags Special for brioches production Download the tech sheet:	WHEAT FLOUR TYPE 00 PANETTONE Z / PANETTONE W 340 - 380; P/L 0,55 - 0,60 25 Kg paper bags Special for "Panettone" and leavened production  Download the tech sheet:

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