-40%
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb
25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb

25kg Mix 0 And 00 Flour Dallagiovanna W340 (Original Packaging) Med Lieving 55Lb

$ 47.51

Availability: 100 in stock
  • Condition: New
  • Modified Item: No
  • Expiration Date: 10/7/21
  • Product: Flour
  • Food Aisle: Pantry
  • Food Specifications: GMO Free
  • Brand: Molino Dallagiovanna
  • Allergens: Contains Wheat
  • Country/Region of Manufacture: Italy
  • All returns accepted: ReturnsNotAccepted
  • Main Ingredient: Wheat

    Description

    Watch Molino dalla Giovanna corporate video! Enjoy
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    https://drive.google.com/file/d/1dKLS12KYCwXQB_MBxsM0zViY17D0zE6Y/view?usp=drivesdk
    25/Kg branded Molino Dalla Giovanna 55lb Bag Pizzeria size for home and professional use! (Original Packaging) W340 ( Special flour for pizza R green) ( Medium strength for medium to long lieving hours!
    GREEN R
    Soft wheat flour TYPE 0 AND 00
    W 340
    P / L 0.60
    Ideal for processing up to 12 hours of leavening at room temperature or 48 hours in the refrigerator.
    It is suitable for medium / long leavening classic dish pizza!
    W340
    What is flour strenght? (W) Flour "strength" indicates the strength of the dough and its resistance to leavening. Therefore the higher the W index (e.g. W=180) the longer the leavening time.
    Pizzas baked with Dallagiovanna flour delivers a fragrance, taste and crunchiness unmistakable to the rest! and are also perfect for contemporary processes and technologies!
    Molino Dalla Giovanna favors quality over quantity: It is the only Molino in Italy
    🇮🇹
    that follows a family tradition of washing the wheat - for a better reaction of proteins, and starches - there is a milling ethic that does not heat the and grains to maintain its organoleptic characteristics!
    (Original Packaging)
    Repacked items do not show an expiration date. You never know the quality you are receiving!
    Rest assured Molino Dalla Giovanna Arrives fresh with a best by date on package!
    Flour shelf life max 1 year!
    You’ve trusted Karoma for 7 years now! We have partnered with Antico Casale Franzese to bring you the best of our partner manufacturing facilities in Italy!
    Visit Dallagiovanna.it
    for more information find us on google and you tube Molino Dalla Giovanna to get further insight on this fine manufacturing facility of the finest flours!
    Slowly but surely we will continue to introduce various flours for Pizza making, pastry making and pasta making!
    Cook in a "specific" wood-fired oven pizza with a cooking chamber with a temperature of 800 to 900 degrees Fahrenheit!
    For regular home oven temperatures cook with tomatoes at 425 degrees Fahrenheit for ten minutes then add the mozzarella for an additional 7-10 minutes or until desired crispness.
    Be sure to spin every 4 minutes!