Dallagiovanna Tipo 00 Brioche Flour (5kg/11lbs) truffle as well as for baking

as well as for baking at lower temperatures (500-600F)

but noticing that the crust comes out on the lighter side

Grissini (breadsticks) and crackers

The finish presents a refined interplay of bitterness and pepperiness

s with all Mulino Marino flours

Dallagiovanna Tipo 00 Brioche Flour (5kg/11lbs) truffle as well as for bakingDallagiovanna leDolcissime Brioche Tipo 00 Flour is a professional Italian pastry flour designed for rich, leavened doughs that need strength, elasticity, and reliable oven spring. Part of Molino Dallagiovannas leDolcissime pastry line, this Tipo 00 soft wheat flour is ideal for brioches, Danish pastries, croissants, and other small leavened pastries. With a strong W value and balanced elasticity, it is built to support doughs enriched with butter,