Il Pasticciere Italiano - Dolcissime evolutions

The difference between a dessert prepared with a traditional Dallagiovanna flour and one of the Far Dolci special flours (Panettone and Panettone Z for large leavened items, Brioche and Soft for smaller items) is significant: they are not better, but different.

This was demonstrated by Maestro Pastry Chef Achille Zoia, during one of the two days using the line of flour mixtures designed especially for preparing desserts (Le Dolcissime), in November at the Dallagiovanna Art of Flour Laboratory, in the Gragnano Trebbiense facility nestled in the Piacenza hills.

(Original page | fonte: Il Pasticciere italiano, November - December 2010)