Dallagiovanna Tipo 00 Brioche Flour (5kg/11lbs) whole wheat 80 and protein about 15%

80 and protein about 15%

It shines with both direct method long cold fermentation (48+ hours)

Its versatile dough can last up to 16 hours at room temperature (68°F) or up to 48 hours when refrigerated at 40°F

well-developed finished product

and authentic Italian cooking

Dallagiovanna Tipo 00 Brioche Flour (5kg/11lbs) whole wheat 80 and protein about 15%Dallagiovanna 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,