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GRANITO Granulated and well-calibrated for gnocchi, machine-processing and for adding roughness to pasta sauce dishes, also excellent as a flour for dusting worktop counters. Ideal for gnocchi, fresh pasta and for dusting worktop counters. -
SUPERISE The ACTIVE natural yeasts are obtained from Sourdough and ensure all the advantages of using it: natural leavening, giving the finished product a distinctive and characteristic taste and more conservation over time. Resistance of the ball during leavening Workable and well extensible dough Push during baking -
GLUTEN FREE BREAD & PIZZA Quick and easy, it lets you make pizza and bread in a short amount of time without compromising the quality of the final product. The mix gives plasticity to the dough, a great hold during fermentation and a significant increase in volume when baked. The bread and pizzas produced will have a wellstructured crumb and, what’s more important, a delicious flavour. Ideal for gluten free bread and pizza. -
LANAPOLETANA The real Pizzajuolo flours, approved by AVPN (Associazione Verace Pizza Napoletana). Perfect to enhance the excellence of a Neapolitan Pizza: a golden, perfectly developed thick crust, a soft, elastic and pliable dough and the flavour of the best Naepolitan ingredients: tomatoes, mozzarella, olive oil. Ideal for Neapolitan style Pizza. -
LANAPOLETANA The real Pizzajuolo flours, approved by AVPN (Associazione Verace Pizza Napoletana). Perfect to enhance the excellence of a Neapolitan Pizza: a golden, perfectly developed thick crust, a soft, elastic and pliable dough and the flavour of the best Naepolitan ingredients: tomatoes, mozzarella, olive oil. Ideal for Neapolitan style Pizza. -
INTEGRALE - WHOLEGRAIN The grains selected to produce this flour allow to obtain a well developed bread, crunchy, crispy and tasty. Ideal for the production of long leavening whole grain bread. To be used pure or mixed with other flours to give more flavour and rusticity to your breads. -
S RED It is suitable for all classic pizza production and NY Style pizza Ideal for processing up to 16 h of leavening at room temperature or 72 h in the refrigerator. -
R GREEN Ideal for processing up to 12 hours of leavening at room temperature or 48 hours in the refrigerator. It is suitable for classic medium/long leavening pizza. -
SEMOLA EXTRA For baking and for homemade preparation of other doughs such as pasta. To be used pure or mixed with other types of flours. Ideal for baking and for homemade doughs preparation. -
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. -
NOBILGRANO R GREEN Nobilgrano, a specific line for the contemporary professional because of the wheat germ. It’s extracted from the grain during milling, through cold stabilisation and reinserted into the previous flour. This obtains a crumblier and tastier products. It is suitable not only for classic flat pizza, but also for pan pizza/focaccia and pizza romana “thin crust”. Rising time: 12 h at room temperature or 48 h in the refrigerator.