Pandough
Panettone

Molino Dallagiovanna Panettone

Very StrongFlag of ITItaly

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.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 28°C, inside a 10–14 h window. In the fridge at 4°C, it holds 55–85 h.
  • Hydration range. From its specs, Pandough estimates 57–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

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.

Molino Dallagiovanna Panettone fermentation range

The catalog window for Molino Dallagiovanna Panettone is 10–14 hours at 28°C (82°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

panettone, pandoro, colomba, enriched-doughs, viennoiserie, professional, rare-find

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.6%

Panettone vs Anima di Grano Slow Manitoba

Anima di Grano Slow Manitoba
Anima di Grano Slow Manitoba
Strength
Very Strong · W 390Very Strong · W 390
P/L
0.580.65+0.07
Protein
16%14%-2.0%
Hydration
——
Maturation
10-14h 28°C—