Uniqua Blu Stone-Ground
Molino Dallagiovanna
Stone-ground Type 1 from Dallagiovanna's Uniqua line. W380 with 14% protein - very strong while maintaining all wheat germ components. Nutrient-rich with fiber, antioxidants, and minerals. Ideal for sourdough, long-leavened pizzas, panettone, colomba, brioche, croissants. Adds 50% to bread for excellent structure.
Optimal hydration: 65% – 78%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 4-8 hoursat 22°C
TestedW380-390. Warm range inferred from strength class.
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Technical Specifications
Absorption | 62% |
Ash Content | 0.8% |
Molino Dallagiovanna Uniqua Blu Stone-Ground is W380 strength, 14% protein, a P/L ratio of 0.58, a recommended hydration range of 65–78%, and 62% absorption. Stone-ground Type 1 from Dallagiovanna's Uniqua line. W380 with 14% protein - very strong while maintaining all wheat germ components. Nutrient-rich with fiber, antioxidants, and minerals. Ideal for sourdough, long-leavened pizzas, panettone, colomba, brioche, croissants. Adds 50% to bread for excellent structure. It ferments best over 4–8 hours at room temp (22°C). W380-390. Warm range inferred from strength class.
bread, pizza, sourdough, panettone, type-1, stone-ground, nutritious, very-strong