Crafted from a meticulous selection of premium grains and extensive research. Molino Dallagiovanna Panettone Zeta Flour is tailored for the production of large leavened panettone and anniversary cakes. Developed in collaboration with Pastry Master Achille Zoia, this flour boasts the perfect protein balance, elasticity, and resistance, ensuring exceptional results in creating rich and indulgent recipes. Ideal for panettone, pandoro, colomba, and a variety of high-raised sweet breads and desserts, trust in Dallagiovanna for superior baking experiences.

W 390

P/L 0.55

Protein 15%

Humidity 15.5

Almost 200 years of flour making implies a great sense of connection to the land. Molino Dallagiovanna from its location in Piacenza, focuses on three main points; the choice of their grain, the laboratory, and the cleaning and washing of their grains to create one of Italy's most pure flour for all sorts of baking.