Flour 00 – R GREEN
Soft wheat flour type ’00’ for traditional pizza production, easy to work thanks to the careful selection and blend of high quality soft wheat varieties, washed and slowly ground following the best milling tradition connected to the past but also future-oriented to the modern technologies.
Well-balanced, ideal for a medium leavening dough realization.
Flour 00 – LA NAPOLETANA
From the expertise and passion of Molino Dallagiovanna, LA NAPOLETANA is a perfect ’00’ soft wheat pizza flour for making an excellent Neapolitan Pizza, with a particularly soft and bubbly outer crust, the succulence and the flavours of the finest ingredients in the world, as required by the original recipe and the real tradition of Naples.
Our flour has been studied and developed by our technical experts, together with the best Neapolitan Pizza Chefs and it has been officially approved and certified by the famous national Verace Pizza Napoletana Association (AVPN).
Ideal for direct working with a medium rising time (at room temperature up to 12 hours).
Flour 00 – E ROSE
Soft wheat flour type ’00’ for pizza production, easy to work thanks to the careful selection and blend of high quality soft wheat varieties, washed and slowly ground following the best Italian milling tradition connected to the past but also future-oriented to the modern technologies.
Well-balanced, ideal for direct pizza dough realizations and also perfect for Neaples-style Pizza.
Flour 00 – GRANITO
Type ’00’ Granito is a pale yellow, grainy special product obtained through the careful selection and blend of high quality soft wheat varieties washed in potable water through an exclusive Dallagiovanna process, following the best Italian milling past tradition oriented to the modern technologies. The wheat is slowly ground to not damage the product and to respect its organoleptic characteristics.
Well-balanced flour, also enriched with vitamins and minerals.
Great for Italian Gnocchi and fresh pasta dough, for dusting work surfaces and for breadcrumbs.
GLUTEN FREE MIXTURE SPECIAL FOR BREAD AND PIZZA
The solution to join taste and handiness
Mix for professional and domestic use realized with naturally gluten-free and wheat-free raw materials for bread, pizza and focaccia production. This product is destined to celiac people.
This mix gives plasticity to dough, a great stability during the leavening phase and an appreciable growth of volume during the baking. Very easy to use, to be used as direct dough, without knead the day before.
The mix is optimum for the manual production and also with the help of machines.
High quality organic soft wheat flours obtained through the MOLINO DALLAGIOVANNA’s exclusive production process: the wheat, only of Italian origin and carefully chosen, is washed in flowing water to obtain a superior, clean and extraordinary performing flour.
The milling phases of the single pure wheat varieties are slow and several, to avoid the product overheating and to preserve the proteins, the scent and the taste of wheat.
The Molino Dallagiovanna philosophy of Quality is based on the constant equilibrium of the flour blends following customer needs and protocols, to guarantee product constancy and reliability.
Since 2006 each production chain phase of the two organic flours, weak and strong, has been controlled and certified by the Italian Organic Products Control Consortium – CCPB srl (www.ccpb.it) – according to EC 834/2007 Regulation with regards to the activity of cereal milling and trading activities.