Description
Milled in Italy with a slow grinding process after being washed with cold water, Molino Dallagiovanna All Use flour is the best for all purpose baking..Northern Italy is known for its hard durum wheat which makes the best flour. The italian farina flour tipo 00 has a protein content of 11.5% and a humidity of 15,50. This makes an excellent pizza dough..The W weight of 250 is comparable with most imported specialty pizza flours, even though this is an all use. That makes it adaptable and able to be used for cold fermentation as well as an excellent bread flour or even for pastries..Excellent for italian bread, pizza crust, rolls, breadsticks. W strength of 250 is suitable for mid duration fermentation. For long fermentation, use our La Napoletana pizza flour in the blue bag, or for very long fermentation, use the Rossa 00..TDP Specialties professionally packages our flour in food grade polyolefin wrap to keep out moisture and to retain maximum freshness. All of our dry goods are shipped fresh and stored in a temperature controlled clean food warehouse..All Molino Dallagiovanna flours use a European Date Code which is not like American codes. They are month, day, year in that order, and this batch is 12 10 2024 which is Dec 10 2024.
