Molino Dallagiovanna Ultra high grade Semola Di Grano Duro Semolina Flour 1Kg bags 2 pack Professionally packaged
Asin: B0CWPYNT6J
As an Amazon Associate we earn a fee from qualifying purchases when you follow a link to Amazon from this page. We rank the products, but the links to Amazon are promotional.There Is A Lot Of Misconception That Semolina And Semola Are The Same Thing…Well Not Really. You See They Are Both Produced From Durum Wheat, A Hard Wheat, But It Is The Grind That Is The Difference. Semolina Is Course, Closer To Corn Meal Then Flour. The Italian Semola Is Exceptionally Fine Or “Rimacinata” Or “Twice Milled”. The Italian Semola Will Say Right On The Label…”Semola Rimacinata Di Grano Duro”…And This Is What You Will Need To Prepare The Easiest Of All Pastas..
For A Soft Pasta, Use Molino Dallagiovanna's Latriplizero, For A Perfect Denser Al Dente Pasta, Use Molino Dallagiovanna Semola..
Professionally Packaged In Food Grade Polyolefin Film For Protection Against Bugs, Moisture, And Humidity.
Features
- Newest ultra high grade semolina flour from Molino Dallagiovanna
- Professionally packaged in food grade polyolefin film for protection against bugs, moisture, and humidity
- There is a lot of misconception that Semolina and Semola are the same thing well not really. You see they are both produced from durum wheat, a hard wheat, but it is the grind that is the difference. Semolina is course, closer to corn meal then flour. The Italian Semola is exceptionally fine or rimacinata or twice milled . The Italian Semola will say right on the label Semola rimacinata di grano duro and this is what you will need to prepare the easiest of all pastas.
- For a soft pasta, use Molino Dallagiovanna's Latriplizero, for a perfect denser al dente pasta, use Molino Dallagiovanna Semola.
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Brand: TDP Specialties | Manufacturer: Molino Dallagiovanna
Weight: 4.41 pounds
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#1
Molino DallaGiovanna Italian Enriched Unbleached All Purpose 00 Flour All Purpose, All Use high protein for Bread, Pastries, Pizza dough 1 Kilo Size (2 pack) 4.4 lbs
Asin: B0BJ62C5L8
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..
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..
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..
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..
Features
- 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.
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Brand: TDP Specialties | Manufacturer: Molino Dallagiovanna
Dimensions: 4.00 x 8.00 x 8.00 inches | Weight: 4.40 pounds
See On Amazon #2
Molino Dallagiovanna Napoletana Enriched Wheat Pizza Flour (AVPN Grade) Type 00 (2Pk) 4.4 lbs Farina De Grano Tenero Tipo Professionally packaged in food grade polyolefin wrap
Asin: B0BJ1B1WS8
La Napoletana Is Suitable For Cold Fermentation Of Up To 72 Hours. To Check How Durable A Flour Is, You Need To Know The Ash Weight Rating. La Napoletana Has A W Of 310 Which Is Very Strong, The Only One Higher In The Dallagiovanna Line Up Is Rossa 00, Which Is A Professional Grade High Gluten That Has A 390 Rating..
La Napoletana Is An Avpn Certified Pizza Flour, Which Is The Italian Standard For Professional Pizza Makers. That Means Associazione Verace Pizza Napoletana. To Find An Avpn Certified Pizziera In The States Indicates That They Uphold The Most Rigorous Standards In Pizza Making And Is Not Common..
During Cold Fermentation, The Yeast Will Expel Gas Bubbles That Will Permeate The Dough. A Weak Dough Will Just Let All The Gas Out, But A Strong Dough Will Maintain The Gas And This Is What Makes Increasingly Complex Flavor Profiles. The Taste Of A Rich Sourdough With A Nutty Profile Is The Result Of A Long Fermentation Of The Dough..
La Napoletana Is A High Protein, High Gluten Flour. The High Gluten Is Important In Wood Fired Pizza Making, Because The Strength Of The Gluten Net Is What Keeps The Water In The Dough When It Touches The Heat. A Weak Dough Will Release The Water Quickly And Deflate, Leaving A Lot Of Small Holes In The Dough. A Strong High Gluten Flour Will Hold The Steam In, Making Big Crunchy Bubbles..
Features
- Molino Dallagiovanna is a very well known brand in Europe, known as an ultra high end producer of flour from Italy's northern plains region which produces some of the best wheat in the world.
- La Napoletana is a high protein, high gluten flour. The high gluten is important in wood fired pizza making, because the strength of the gluten net is what keeps the water in the dough when it touches the heat. A weak dough will release the water quickly and deflate, leaving a lot of small holes in the dough. A strong high gluten flour will hold the steam in, making big crunchy bubbles.
- La Napoletana is suitable for cold fermentation of up to 72 hours. To check how durable a flour is, you need to know the ash weight rating. La Napoletana has a W of 310 which is very strong, the only one higher in the Dallagiovanna line up is Rossa 00, which is a professional grade high gluten that has a 390 rating.
- During cold fermentation, the yeast will expel gas bubbles that will permeate the dough. A weak dough will just let all the gas out, but a strong dough will maintain the gas and this is what makes increasingly complex flavor profiles. The taste of a rich sourdough with a nutty profile is the result of a long fermentation of the dough.
- La Napoletana is an AVPN certified pizza flour, which is the Italian standard for professional pizza makers. That means Associazione verace pizza napoletana. To find an AVPN certified pizziera in the states indicates that they uphold the most rigorous standards in pizza making and is not common.
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Brand: TDP Specialties | Manufacturer: Molino Dallagiovanna
Dimensions: 3.00 x 8.00 x 4.00 inches | Weight: 4.40 pounds
See On Amazon #3
Molino DallaGiovanna Rossa 00 Pizza Flour - Farina Di Grano Tenero Italia (AVPN Grade) Soft Wheat Flour Special For Pizza, For Professional Use - 5KG (11LB) 14,0 protein 390 W
Asin: B0BL96W1FF | Ean: 0815040020617 | UPC: 815040020617
Ideal For Processing Up To 16 H Of Leavening At Room Temperature Or 72 H In The Refrigerator..
Dallagiovanna Is The Only Flour Company That Cold Water Washes The Grain Before The Milling Process..
Compare To Other Top Competitors Like Caputo Pizzeria, This Flour Blows It Away. Avpn Approved, And With A Very High W Score Of 390 Vs 260 For Antimo Caputo 00 Pizzeria, Dallagiovanna Rossa Is The Gold Standard For Pizza Dough Creating And Fermentation..
The Highest Protein Content And W Weight Of The Molino Dallagiovanna Line, This Flour Is A High End Type 00 Italian Pizza Flour Designed For Long Fermentation And High Temperature Pizza Oven Cooking..
Features
- Prized in Italy, Molino Dallagiovanna is finally available in the United States
- The highest protein content and W weight of the Molino Dallagiovanna line, this flour is a high end type 00 Italian pizza flour designed for long fermentation and high temperature pizza oven cooking.
- Ideal for processing up to 16 h of leavening at room temperature or 72 h in the refrigerator.
- Compare to other top competitors like Caputo Pizzeria, this flour blows it away. AVPN approved, and with a very high W score of 390 vs 260 for Antimo Caputo 00 Pizzeria, DallaGiovanna Rossa is the gold standard for pizza dough creating and fermentation.
- Dallagiovanna is the only flour company that cold water washes the grain before the milling process.
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Brand: TDP Specialties | Manufacturer: Molino Dallagiovanna
Dimensions: 5.00 x 12.00 x 8.00 Inches | Weight: 11.02 pounds
See On Amazon #4
Panettone 00 Flour Molino Dallagiovanna 5Kg (11Lbs) W380 (Original Packaging) Quick ship 1-5 Day Delivery) Made In Italy!! W390
Asin: B089YXDD2L | Ean: 0815040020181 | UPC: 815040020181
Brand: Molino Dallagiovanna | Manufacturer: Molino Dallagiovanna
Weight: 11.00 pounds
See On Amazon #5
10/1Kg Case 00 Flour Vera Pizza Napoletana (AVPN) Molino Dallagiovanna! (22 Lbs) (Original Packaging) ( Quick Ship 1 to 5 Day delivery) Made In Italy!
Asin: B08655M23Z | Ean: 8033772091695
Brand: Molino Dallagiovanna
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