Making confectionaries with Achille and making pizza
Let's discover together the Molino's special blends dedicated to confectionary and pizza.
Special blends for confectionary as tested by Master Confectioner Achille Zoia
The blends for Dallagiovanna leavening products are renowned for their quality, nevertheless, continuous search for excellence by part of the Mill and collaboration with Master Confectioner Achille Zoia have shown that it was possible to go even further: constant tests, analysis and laboratory studies have produced the sweetest, an alternative line to those already in existence, purpose studied for sweet-based products, for the most exceptional results to longer shelf life.
Special blends for pizza
The policies of production of the Mill prioritises quality to quantity and adopts methods in order to obtain blends that are not forced, but natural. Hand in hand with a preparation that comes to together with the tradition of washed grains - for a better reaction of proteins and starches - there is the ethics of grain grinding - not to heat them too much and to maintain the olfactory characteristics.