Molino DallagiovannaPanettone
Born from collaboration between Pastry Master Achille Zoia and Dallagiovanna labs. Very high protein (16%+) with W~390 handles the most demanding enriched doughs - panettone, pandoro, colomba, and other 'grandi lievitati'. Perfect protein balance, elasticity, and resistance. Also great for complex croissants.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.6% |
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Molino Dallagiovanna Panettone is a type 0 flour, W390 strength, 16% protein, a P/L ratio of 0.58, a recommended hydration range of 50–60%, and 58% absorption. Born from collaboration between Pastry Master Achille Zoia and Dallagiovanna labs. Very high protein (16%+) with W~390 handles the most demanding enriched doughs - panettone, pandoro, colomba, and other 'grandi lievitati'. Perfect protein balance, elasticity, and resistance. Also great for complex croissants. It ferments best over 10–14 hours at room temp (28°C). Manufacturer recipe: 12h at 28°C. W390, 16% protein.
panettone, pandoro, colomba, enriched-doughs, viennoiserie, professional, rare-find