Dallagiovanna Pasta Flour Triplozero "00"
Product Information
A bright, finely milled Triplozero flour created for fresh pasta production. Its balanced protein content and steady absorption help maintain shape and strength during boiling while supporting a smooth dough.
Made for Fresh Pasta – Formulated to highlight egg colour and support controlled structure.
Fine Texture – Ultra-soft and flowing for straightforward dough formation.
Stable Cooking Performance – Helps pasta maintain firmness during boiling.
Use Cases
Produces a smooth dough ideal for fresh pasta sheets, filled pasta and shaped formats. The fine particle size gives a clean surface and a consistent bite after cooking. Suitable for doughs where colour, clarity and clean shaping are important, allowing pasta to hold fillings securely without tearing while maintaining its structure during boiling.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.40
Protein (N*5.70 % on dm): ≥10.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥9.00
W: Not reported
P/L: Not reported
Absorption (14% humidity): 55 ± 1.5
Dough stability (minutes): ≥17
| Per 100g | |
|---|---|
| Energy KJ | 1479.0 |
| Energy kcal | 348.0 |
| 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) | 11.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May Contain Soy, Mustard and Lupin.
Product Information
A bright, finely milled Triplozero flour created for fresh pasta production. Its balanced protein content and steady absorption help maintain shape and strength during boiling while supporting a smooth dough.
Made for Fresh Pasta – Formulated to highlight egg colour and support controlled structure.
Fine Texture – Ultra-soft and flowing for straightforward dough formation.
Stable Cooking Performance – Helps pasta maintain firmness during boiling.
Use Cases
Produces a smooth dough ideal for fresh pasta sheets, filled pasta and shaped formats. The fine particle size gives a clean surface and a consistent bite after cooking. Suitable for doughs where colour, clarity and clean shaping are important, allowing pasta to hold fillings securely without tearing while maintaining its structure during boiling.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.40
Protein (N*5.70 % on dm): ≥10.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥9.00
W: Not reported
P/L: Not reported
Absorption (14% humidity): 55 ± 1.5
Dough stability (minutes): ≥17
| Per 100g | |
|---|---|
| Energy KJ | 1479.0 |
| Energy kcal | 348.0 |
| 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) | 11.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May Contain Soy, Mustard and Lupin.