Dallagiovanna Tipo 00 Brioche Flour (5kg/11lbs) whole wheat Gently milled on cast‑iron rollers

Gently milled on cast‑iron rollers

Its versatile dough can last up to 16 hours at room temperature (68°F) or up to 48 hours when refrigerated at 40°F

so dough stays elastic and gassy

It shines with both direct method long cold fermentation (48+ hours)

and authentic Italian cooking

Dallagiovanna Tipo 00 Brioche Flour (5kg/11lbs) whole wheat Gently milled on cast‑iron rollersDallagiovanna leDolcissime Brioche Tipo 00 Flour is a professional Italian pastry flour designed for rich, leavened doughs that need strength, elasticity, and reliable oven spring. Part of Molino Dallagiovannas leDolcissime pastry line, this Tipo 00 soft wheat flour is ideal for brioches, Danish pastries, croissants, and other small leavened pastries. With a strong W value and balanced elasticity, it is built to support doughs enriched with butter,