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Dallagiovanna Pastry Flour is a delicate Italian Type 00 flour specially developed for cakes, cookies, tarts and shortcrust pastry requiring soft texture and fine crumb structure. Its lower strength helps create tender, light and crumbly baked goods with excellent consistency. Technical specifications: Protein 11%, W-value 170, P/L 0.50, 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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