Molino Dallagiovanna Panettone Zeta Flour
Ratton Pantry are proud to offer exquisite Italian flours from Molino Dallagiovanna.
Molino Dallagiovanna Panettone Zeta Flour is ideal for the production of panettone and other high-raised sweet breads, such as Pandoro and Colomba, and desserts.
Born from a careful selection of the best grains and from continuous research in Dallagiovanna's White Art laboratories, Panettone Flour allows you to create very rich recipes thanks to the right protein balance, elasticity and resistance.
The Z (Zeta) variety, wanted by the experts such as Master Pastry Chef Achille Zoia, is gentler in terms of protein but still strong. Created ad hoc to obtain well-developed products that last longer over time.
Protein: 15%
W 340
P/L 0.50
Ingredients: Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)].
About Molino Dallagiovanna
Molino Dalla Giovanna was established in 1832, and has been a family business for six generations. It is located in Piacenza, the heart of Pianura Padana, the only location in Italy where soft wheat is grown.
Nowadays, Molino Dallagiovanna is one of the best producers in Italy of high quality flour for professional use. Joining the highest level of research and production technology, with the passion and expertise for original, Italian food excellence.
Molino Dallagiovanna is the only mill in Italy that wash all of their grains before milling. This unique process is what makes this flour so special.
Pierluigi Dallagiovanna, is personally responsible for the selection of the grains. Everything about their flour is special. Dallagiovanna’s intuition in choosing the most suitable grains, their methods of analysis and research, and their combination of traditional processes and avant-garde machinery guarantees an outstanding finished product.
