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Dallagiovanna Panettone Flour is a very high-strength professional flour developed for enriched doughs containing high levels of butter, eggs and sugar. Ideal for panettone, brioche, croissants and viennoiserie, it offers exceptional fermentation tolerance and gluten strength for premium bakery production. Technical specifications: Protein 15%, W-value 420, P/L 0.55, Soft Wheat Flour Type 00. Made in Italy by Molino Dallagiovanna since 1832.

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Store in a cool, dry, dark place.

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Italy

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