NOBILGRANO R VERDE
Molino Dallagiovanna
Type 0 flour (W340, 13% protein) with cold-stabilized wheat germ for enhanced aroma and elasticity. The Nobilgrano line extracts germ during milling then reinserts it — you get wheat germ nutrition without rancidity. Versatile across classic pizza, focaccia, and Roman styles. 12h warm or 24-48h cold retard.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W340). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Molino Dallagiovanna NOBILGRANO R VERDE is a type 0 flour, W340 strength, 13% protein, and a P/L ratio of 0.55. Type 0 flour (W340, 13% protein) with cold-stabilized wheat germ for enhanced aroma and elasticity. The Nobilgrano line extracts germ during milling then reinserts it — you get wheat germ nutrition without rancidity. Versatile across classic pizza, focaccia, and Roman styles. 12h warm or 24-48h cold retard. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W340). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.