Molino DallagiovannaNOBILGRANO R VERDE
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.
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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 5.4–17.5 hours at room temp (22°C). Very strong flour (W340). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.