Dallagiovanna Panettone (11 lbs - 5kg) whole wheat but one with not too

but one with not too much elasticity

Butter: 200–300g (20–30%)

Experience the taste of authentic Italian baking with Molino Pasini

Use as a 10-30% inclusion in leavened products (such as bread) or up to 50% in frolla and cookies

Dallagiovanna Panettone (11 lbs - 5kg) whole wheat but one with not tooBrickOvenBaker is proud to offer exquisite Italian flours from Molino Dallagiovanna. Born from the invaluable collaboration between Pastry Master Achille Zoia and Molino Dallagiovanna Labs, this Panettone flour allows to create very rich recipes thanks to the right protein balance, elasticity and resistance. Ideal for the production of panettone, Pandoro and other traditional 'grandi lievitati' large leavened products. It works beautifully for