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

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

The finish presents a refined interplay of bitterness and pepperiness

sprouted rice flour and wholemeal sprouted barley flour

With a thick skin

The sliding grip fits neatly into the bottom of the handle

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,