E Rosa
Molino Dallagiovanna
Short-medium fermentation pizza flour (E = Entry Rosa/Pink line). Ideal for direct processing and up to 6-7 hours of leavening at room temperature or 12 hours in the refrigerator. Suitable not only for classic round pizza, but also for sheet pan products. A step up from FR Rosa with more strength.
Optimal hydration: 55% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 3-7 hoursat 22°C
OfficialManufacturer: up to 6-7h at room temp. W250, P/L 0.55.
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Technical Specifications
Absorption | 57% |
Molino Dallagiovanna E Rosa is a type 00 flour, W250 strength, 12% protein, a P/L ratio of 0.55, a recommended hydration range of 55–65%, and 57% absorption. Short-medium fermentation pizza flour (E = Entry Rosa/Pink line). Ideal for direct processing and up to 6-7 hours of leavening at room temperature or 12 hours in the refrigerator. Suitable not only for classic round pizza, but also for sheet pan products. A step up from FR Rosa with more strength. It ferments best over 3–7 hours at room temp (22°C). Manufacturer: up to 6-7h at room temp. W250, P/L 0.55.
short-fermentation, dallagiovanna, tipo-00, rosa, e-rosa, pan-pizza, teglia, versatile, overnight