Dallagiovanna Nobilgrano Type '0' Wheatgerm Pizza Flour 10kg
Product Information
A flour that goes one step further. Dallagiovanna Nobilgrano Wheatgerm is a type "0" fortified wheat flour with added wheat germ, developed specifically for long leavening pizza doughs. The wheat germ brings extra depth of flavour and nutritional value to every dough, giving your pizza a character that standard pizza flours simply can't match.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, from carefully selected wheat with no artificial bleaching, no additives and no technological aids of any kind. Milled in Italy, made for pizza makers who want something a little different.
Why Nobilgrano Wheatgerm?
With a protein content of 14g per 100g, a W value of 340 and an exceptional dough stability of 16 minutes, Nobilgrano Wheatgerm is a strong, reliable flour that handles long, slow proves with ease. The addition of wheat germ adds a subtle nuttiness and extra complexity to the finished dough, producing a crust with more character and flavour than you'd get from a standard pizza flour.
The high stability rating means the dough stays consistent and workable throughout the prove, giving you more control and a better result every time.
Perfect for:
Long leavening pizza dough, cold prove pizza, any pizza recipe where flavour and dough character matter.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1512.0 |
| Energy kcal | 356.0 |
| Fat (g) | 1.0 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.3 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard, Lupin.
Product Information
A flour that goes one step further. Dallagiovanna Nobilgrano Wheatgerm is a type "0" fortified wheat flour with added wheat germ, developed specifically for long leavening pizza doughs. The wheat germ brings extra depth of flavour and nutritional value to every dough, giving your pizza a character that standard pizza flours simply can't match.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, from carefully selected wheat with no artificial bleaching, no additives and no technological aids of any kind. Milled in Italy, made for pizza makers who want something a little different.
Why Nobilgrano Wheatgerm?
With a protein content of 14g per 100g, a W value of 340 and an exceptional dough stability of 16 minutes, Nobilgrano Wheatgerm is a strong, reliable flour that handles long, slow proves with ease. The addition of wheat germ adds a subtle nuttiness and extra complexity to the finished dough, producing a crust with more character and flavour than you'd get from a standard pizza flour.
The high stability rating means the dough stays consistent and workable throughout the prove, giving you more control and a better result every time.
Perfect for:
Long leavening pizza dough, cold prove pizza, any pizza recipe where flavour and dough character matter.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1512.0 |
| Energy kcal | 356.0 |
| Fat (g) | 1.0 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 2.3 |
| Protein (g) | 14.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard, Lupin.