Panettone
Molino Dallagiovanna
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.
Optimal hydration: 50% – 60%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 10-14 hoursat 28°C
OfficialManufacturer recipe: 12h at 28°C. W390, 16% protein.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Best For
Technical Specifications
Absorption | 58% |
Ash Content | 0.6% |
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