Dallagiovanna Manitoba Flour Tipo 0 1x5 KG

The art of "Far Farina" flour making has been linked to the Dallagiovanna family since 1832. Based in the food valley of Italy they have been using the highest quality Italian wheat and the most advanced production methods to provide a higher quality range of flours. Their unique washing method diffrentiate their flours from the rest and established Dallagiovanna as the preferred flour of choice for the top chefs in restaurants and pizzerias around the world.It is a "strong" flour and is used in all areas of the White Art. The dough is elastic and tenacious, suitable for the processing of bread, pizza with long leavening, but also desserts, because it is able to give a considerable development.