Everything is special in Dallagiovanna’s flours: intuition in choosing the most suitable wheats, methods of analysis and research, best tradition processes and the most avant-guard machinery. Last but not least there are the Masters of the White Art Laboratory, important professionals and teachers in the leading schools in Europe, whom with their experience are fundamental for the continuous improvement of production.
Three grain flour, very smooth and elastic, simple to use. Ideal for both Recco and Genovese focaccia.
The widest flour set, both for type range and for grain variety.
Dallagiovanna blends for leavened products are renowned for quality. However, the continuous research and the cooperation with Pastry Master Achille Zoia have demonstrated that is possible to surpass current levels.
Molino's production policy favours quality over quantity and adopts methods which make it possible to obtain natural, not forced, blends.
There are three different categories. All are elastic and velvety, to optimize every cooking process.
Molino Dallagiovanna research laboratory has been studying the best blend equilibriums.
Molino Dallagiovanna produces also an organic blend and has quality and control certification from CC.PB.