Dallagiovanna Pizza Flour 00
Product Information
A soft, easy-to-use flour perfect for creating classic, crunchy and aromatic pizza bases. Founded in 1832, Molino Dallagiovanna is an expert in producing high-quality, speciality Italian flours for professionals.
W: 340
P/L: 0.60
Best for classic pizza with medium to long fermentation.
Recommended rise:
Up to 12 hours at room temperature
Or up to 48 hours in the fridge
| Per 100g | |
|---|---|
| Energy KJ | 1530.0 |
| Energy kcal | 360.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.2 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May Contain: Mustard, Lupins, Soya
Product Information
A soft, easy-to-use flour perfect for creating classic, crunchy and aromatic pizza bases. Founded in 1832, Molino Dallagiovanna is an expert in producing high-quality, speciality Italian flours for professionals.
W: 340
P/L: 0.60
Best for classic pizza with medium to long fermentation.
Recommended rise:
Up to 12 hours at room temperature
Or up to 48 hours in the fridge
| Per 100g | |
|---|---|
| Energy KJ | 1530.0 |
| Energy kcal | 360.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.2 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May Contain: Mustard, Lupins, Soya
