Sfoglia (Puff Pastry)
Molino Dallagiovanna
Specialized flour from Dallagiovanna for sfoglia (puff pastry) and croissants. Balanced protein with controlled extensibility (higher P/L) creates perfectly flaky layers. Also from the Zoia collaboration. The flour Italian pastry chefs reach for when lamination perfection matters.
Optimal hydration: 48% – 55%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-13 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 52% |
Ash Content | 0.55% |
Molino Dallagiovanna Sfoglia (Puff Pastry) is a type 00 flour, W280 strength, 12.5% protein, a P/L ratio of 0.70, a recommended hydration range of 48–55%, and 52% absorption. Specialized flour from Dallagiovanna for sfoglia (puff pastry) and croissants. Balanced protein with controlled extensibility (higher P/L) creates perfectly flaky layers. Also from the Zoia collaboration. The flour Italian pastry chefs reach for when lamination perfection matters.
puff-pastry, croissants, sfoglia, lamination, type-00, pastry