Molino Dallagiovanna Nobilgrano R Green is a type 0 soft wheat flour with wheat germ, developed for professional pizza making.
During milling, the wheat germ is extracted, cold-stabilised and then reintroduced into the flour to enhance the flavour and texture of the finished dough.
With a strength of W 340 and a P/L ratio of 0.55, this flour is suitable for medium- and long-fermentation doughs. It can be used for traditional round pizzas, pan pizzas and focaccia, with indicative fermentation times of up to 12 hours at room temperature or 48 hours under refrigeration.
The 25 kg bag is designed for professional use in pizzerias, bakeries and food production laboratories.
Main Features
Type 0 soft wheat flour with wheat germ.
Strength W 340 and P/L ratio 0.55.
Cold-stabilised wheat germ.
Suitable for round pizza, pan pizza and focaccia.
Designed for medium- and long-fermentation doughs.
Professional 25 kg bag.