Dallagiovanna Pizza Flour Red "00"
Product Information
A finely milled Italian Type 00 flour designed for long-fermentation pizza. With balanced strength and a steady gluten profile, it delivers predictable dough behaviour suited to professional settings.
Suited to Long Proofing – Developed for extended fermentation and stable development.
Highly Workable Texture – Fine milling for smooth handling and shaping.
Reliable Baking Performance – Supports consistent results in high-temperature pizza ovens.
Use Cases
Creates a dough with gentle elasticity, suited to traditional and modern pizza styles including Neapolitan-inspired bases baked at high heat. The resulting crust is light with a tender bite and slight crispness at the edge, allowing toppings to sit securely without weighing the base down. Works particularly well for doughs that rely on slow proving to develop depth without becoming overly tight.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.55
Protein (N*5.70 % on dm): ≥12.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥13.00
W: 390 ± 30
P/L: 0.60 ± 0.15
Absorption (14% humidity): 59 ± 2
Dough stability (minutes): ≥16
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| 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) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)
May contain Soy, Mustard and Lupin.
Product Information
A finely milled Italian Type 00 flour designed for long-fermentation pizza. With balanced strength and a steady gluten profile, it delivers predictable dough behaviour suited to professional settings.
Suited to Long Proofing – Developed for extended fermentation and stable development.
Highly Workable Texture – Fine milling for smooth handling and shaping.
Reliable Baking Performance – Supports consistent results in high-temperature pizza ovens.
Use Cases
Creates a dough with gentle elasticity, suited to traditional and modern pizza styles including Neapolitan-inspired bases baked at high heat. The resulting crust is light with a tender bite and slight crispness at the edge, allowing toppings to sit securely without weighing the base down. Works particularly well for doughs that rely on slow proving to develop depth without becoming overly tight.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.55
Protein (N*5.70 % on dm): ≥12.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥13.00
W: 390 ± 30
P/L: 0.60 ± 0.15
Absorption (14% humidity): 59 ± 2
Dough stability (minutes): ≥16
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| 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) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)
May contain Soy, Mustard and Lupin.