Dallagiovanna Nobilgrano Pizza Flour Green 0
Product Information
This enriched Type 0 flour is produced from carefully selected wheat and milled in Italy for long-fermentation pizza. Its balanced protein level and wheatgerm content support steady development during extended proving, giving reliable structure and handling.
Strong Dough Performance – Suitable for long leavening, giving stable structure and dependable rise.
Nutrient-Rich Blend – Fortified wheat flour with added wheatgerm for a fuller grain profile.
Consistent Results – Fine, flowing texture with steady rheological behaviour.
Use Cases
Produces a dough with a rounded wheat flavour and a well-structured crumb suited to long-fermentation styles such as contemporary pizza and high-hydration approaches. The presence of wheatgerm contributes to a slightly deeper colour and a more open internal structure. Works well for dough that needs strength across extended maturation, supporting a base that remains light with a resilient bite.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.65
Protein (N*5.70 % on dm): ≥13.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥12.00
W: 340 ± 30
P/L: 0.55 ± 0.15
Absorption (14% humidity): 56 ± 2.5
Dough stability (minutes): ≥16
| Per 100g | |
|---|---|
| Energy KJ | 1512.0 |
| Energy kcal | 356.0 |
| Fat (g) | 1.0 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.3 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard, Lupin.
Product Information
This enriched Type 0 flour is produced from carefully selected wheat and milled in Italy for long-fermentation pizza. Its balanced protein level and wheatgerm content support steady development during extended proving, giving reliable structure and handling.
Strong Dough Performance – Suitable for long leavening, giving stable structure and dependable rise.
Nutrient-Rich Blend – Fortified wheat flour with added wheatgerm for a fuller grain profile.
Consistent Results – Fine, flowing texture with steady rheological behaviour.
Use Cases
Produces a dough with a rounded wheat flavour and a well-structured crumb suited to long-fermentation styles such as contemporary pizza and high-hydration approaches. The presence of wheatgerm contributes to a slightly deeper colour and a more open internal structure. Works well for dough that needs strength across extended maturation, supporting a base that remains light with a resilient bite.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.65
Protein (N*5.70 % on dm): ≥13.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥12.00
W: 340 ± 30
P/L: 0.55 ± 0.15
Absorption (14% humidity): 56 ± 2.5
Dough stability (minutes): ≥16
| Per 100g | |
|---|---|
| Energy KJ | 1512.0 |
| Energy kcal | 356.0 |
| Fat (g) | 1.0 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.3 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard, Lupin.