Molino Dallagiovanna Sfoglia (Puff Pastry)
StrongItaly
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.
How the calculator uses this flour
- Fermentation window. With W 280 and 12.5% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 h.
- Hydration range. From its specs, Pandough estimates 49–58% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 56–58%.
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
Bakes with this flour
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Technical Specifications
Absorption | 52% |
Ash Content | 0.55% |