ZETA Panettone Flour. W 360-390. Maestro Massari. For Panettone, Pandoro, Colomba.
ZETA Panettone Flour. W 360-390. Maestro Massari. For Panettone, Pandoro, Colomba.
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Type 00 Flour - Panettone Zeta. Maestro Massari. Type 00 Flour for Panettone, Pandoro, Colomba, W 360 - 390. Molino Dallagiovanna. 1 and 5 kg packs.
Type 00 soft wheat flour. W 360 - 390 ; P/L 0.50 - 0.55. Ideal for making panettone and large leavened products. Two blends, one an evolution of the other: alongside the panettone flour traditionally produced by Molino Dallagiovanna, already capable of providing good results on large leavened products, a "deluxe" version has been added: Panettone Z. The substitution of some grains has allowed for an optimal protein balance: elasticity, strength, and development even with lower W values, while improving the softness, shelf life, and flavor of the finished product.
TIPS FOR PERFECT STORAGE:
Store in a cool, dry place below 25°C, with a maximum humidity of 65%, away from light, even when opened. Stored in a cupboard or kitchen cabinet is ideal; once opened, simply reseal the bag and secure it with a clothespin or tape. During warmer periods, you can store the bag, even opened, in the refrigerator. Note: The 1 and 5 kg packs are portioned from larger bags.
WHY CHOOSE IT: it has been tested in the best pastry schools in Italy , it is elastic and resistant, perfect for long leavening It's perfect for making panettone that rivals those from the best pastry shops! It's made with the best grains on the market.
