Uniqua Rossa Stone-Ground
Molino Dallagiovanna
The strongest flour in Dallagiovanna's Uniqua line - W~400 with 15% protein. Stone-ground whole wheat with maximum nutrition. Handles extreme long fermentation, very high hydration, and heavy enriched doughs. For panettone, colomba, and sourdough projects demanding ultimate strength.
Optimal hydration: 68% – 82%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 2-4 hoursat 22°C
OfficialManufacturer recipe: 2h bulk then cold retard. W400.
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Technical Specifications
Absorption | 68% |
Ash Content | 1.2% |
Molino Dallagiovanna Uniqua Rossa Stone-Ground is a type wholemeal flour, W400 strength, 15% protein, a P/L ratio of 0.58, a recommended hydration range of 68–82%, and 68% absorption. The strongest flour in Dallagiovanna's Uniqua line - W~400 with 15% protein. Stone-ground whole wheat with maximum nutrition. Handles extreme long fermentation, very high hydration, and heavy enriched doughs. For panettone, colomba, and sourdough projects demanding ultimate strength. It ferments best over 2–4 hours at room temp (22°C). Manufacturer recipe: 2h bulk then cold retard. W400.
bread, panettone, sourdough, whole-wheat, stone-ground, very-strong, nutritious