Dallagiovanna Sfoglia and Puff Pastry flour (11 lbs - 5kg) evoo lamination-style pastry work

lamination-style pastry work

It can be handled in a traditional pizza proofing box

It is roller-milled from soft wheat by one of France’s prominent mills

Chef pedigree: developed by Italian pastry chef Francesco Di Salvo

Caputo Semola Flour is made from durum wheat and is excellent for fresh pasta

Dallagiovanna Sfoglia and Puff Pastry flour (11 lbs - 5kg) evoo lamination-style pastry workBrickOvenBaker is proud to offer exquisite Italian flours from Molino Dallagiovanna. Born from the invaluable collaboration between Pastry Master Achille Zoia and Molino Dallagiovanna Labs, this Panettone flour allows to create very rich recipes thanks to the right protein balance, elasticity and resistance. Ideal for the production of croissants and other puff pastry products. This flour is extensible and balanced, creating perfectly flaky puff