🎄 Panettone season starts with the right flour.
Molino Dallagiovanna was founded 1832 in Piacenza, Italy; a fifth-generation mill producing 450+ flours and known for careful grain selection, wheat washing and slow milling 🇮🇹🌾
The Dallagiovanna Panettone Flour is built for long ferments and rich doughs:
• Protein ~15% for stability and structure
• W 340–360, P/L ≈ 0.5 for elastic, well-developed dough
• Designed for panettone, pandoro, colomba — soft crumb, lasting freshness
It’s a choice trusted by top pastry professionals for dependable rise and flavour.
💬 WhatsApp Exclusive: 10% Off Dallagiovanna Panettone flour.
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