PIZZA

FOR PROFESSIONAL

PASTA

FOR PROFESSIONAL

PASTRY

FOR PROFESSIONAL

BREAD

FOR PROFESSIONAL

GLUTEN FREE

FOR PROFESSIONAL

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LATRIPLOZERO

A very white blend with an ash value of around 0.40%, obtainable thanks to the extraction process of the innermost part of the wheat grain and thanks to the cereal washing phase, a distinctive feature of Molino Dallagiovanna. The fresh pasta will be enhanced in the color of the egg without turning grey.

This flour maintains correct hydration during the dough, guaranteeing a perfect junction of the pasta dough and stays firm after cooking.

Ideal for the production of fresh homemade and filled pasta.

Technical Specs

FORMAT SIZE: 25Kg / 55lb
TYPE: 00
STRENGTH (W): NR
PROTEIN: 0.024lb/1g
SHELF LIFE: 12 Months

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