58

FLOUR

59

SPECIAL FLOURS TESTED BY THE BEST ITALIAN PIZZA MASTERS

Pizzas created with Dallagiovanna flours have fragrance, flavour and cr ispiness. They are also per fect for modern technology and methods such as cold fermentation.

At Molino we value quality over quantity: alongside the tradition of cleaning the wheat to improve the reaction of proteins and starch, there is a milling ethic of not heating the grains,

in order to maintain their organoleptic proper ties.

Five per fect flours for the modern- day professional and laNapoletana, the flour for the authentic Neapolitan pizza chef. Approved by AVPN, the protection consor tium for Pizza

Napoletana, our flours is per fect for br inging out its finest character istics: the speckled outer crust, soft texture and flavour of the finest ingredients in the world.

60

CHOICE OF GRAINThe choice of wheat is cer tainly the most impor tant elements that character ises our mill, so much so that Pierluigi Dallagiovanna goes to the main Italian markets every week to view the var ious types of grain on sale. As a result of his knowledge, the mil l obtains the best I tal ian and foreign grain.

CHEMICAL / PHYSICAL ANALYSISThe wheat that enters the mill is checked by technicians who per form analyses to assess the quali ty, strength, elastici ty, resistance and tenacity of each individual flour, to assure that the grading given on the sack accurately reflects the product contained within. The technicians also study the composition of the mixes under the watchful eye of master pastry cooks and exper t bakers.

RECEIPT AND STORAGE OF THE GRAINThe wheat is unloaded using mobile platforms and is immediately stored in modern si los that use cold technology to prevent overheating of the cereals. Every silo has a ser ies of internal probes that constantly monitor temperature and, if necessary activates cooling fans.

61

CLEANING THE GRAIN The fi r st cleaning of the wheat is per formed using si fter s and air blowers, fol lowed by immersion washing which is another essential phase. This process, now abandoned by nearly every other mill, eliminates a greater number of impur ities and makes for a more uniform level of grain humidity.

RESTIt is not enough just to dampen or wash the grains, but i t is also necessary to wait unti l the humidity penetrates inside the grain to soften the kernels, in order to create the best possible flour. This per iod of rest is specifically designed for all qualities of wheat on the basis of the typical character istics of each species.

MILLINGThe real secret of the mill lies in its beating hear t. Indeed, in 2001 the company acquired a high- tech plant: The Ultr amodern Bulherb. Naturally the machine does not do it all by itself. The miller still has to decide on the approach to take. What is out approach? Low yield for high quality.

62

TYPICAL NUTRITIONAL VALUES per 100 g:

CHEMICAL AND PHYSICAL FEATURES:

R GREEN"00" For medium leavening Pizza

PACKING FORMAT: 10kg

Soft wheat flour easy to work thanks to the careful selection and blend of high quality soft wheat var ieties washed in potable

water through an exclusive Dallagiovanna process, following the best I tal ian mil l ing past tr adition or ientated to the modern

technologies. The wheat is slowly ground to not damage the product and to respect its organoleptic character istics. Ideal for

medium r ising time.

RISING TIME:

48 - 72 hours

63

E ROSE"00"

Soft wheat flour type "00" for pizza production, easy to work thanks to the careful selection and blend of high quality soft wheat var ieties, washed and slowly ground following the best

Italian milling tradition connected to the past but also future- or ientated to the modern technologies.

Well- balanced, ideal for direct pizza dough realisations and also per fect for Neaples- style Pizza.

PACKING FORMAT: 10kg

RISING TIME:

12 - 24 hours

TYPICAL NUTRITIONAL VALUES per 100 g:

CHEMICAL AND PHYSICAL FEATURES:

64

LA NAPOLETANA"00" For traditional Neapolitan Pizza

LA NEAPOLITAN PIZZA is a per fect "00" soft wheat pizza flour for making excellent Neapoli tan Pizza, with a par ticularly soft and bubbly outer crust, the succulence and the flavours of the finest ingredients in the world, as

required by the or iginal recipe and the real tradition of Naples.

Studied and developed by our technical exper ts, together with the best Neapolitan Pizza Chefs and it has been officially approved and cer tified by

the famous national Verace Pizza Napoletana Associations (AVPN).

Ideal for direct working with a medium r ising time.

TYPICAL NUTRITIONAL VALUES per 100 g:

CHEMICAL AND PHYSICAL FEATURES:PACKING FORMAT:

10kg

RISING TIME:

24- 48 hours

65

The flour contains wheat germ, which represents the super ior par t of the grain with high nutr i tional value, where the new plant grows from.

The wheat germ, which is firstly extracted from the wheat grain, stabilised through cold treatment to maintain its proper ties and to increase its shelf life, it is then added to the flour to produce more

workable and elastic dough and Pizzas Well- balanced flour, ideal for long leavening.

R- GREENNobilgrano

"0" Soft wheat flour with vital wheat germ

PACKING FORMAT: 10kg

TYPICAL NUTRITIONAL VALUES per 100 g:

CHEMICAL AND PHYSICAL FEATURES:

66

Here is the re- ground Durum Wheat Semolina: character ized by the fine grain, it is a special complement for bread and egg fresh pasta. In fact, it is recommended

to be used single or added to the soft wheat flour type ?00? in the bread and pasta dough (also filled pasta).

DURUM WHEAT SEMOLINARe- Ground

PACKING FORMAT: 5kg

TYPICAL NUTRITIONAL VALUES per 100 g:

CHEMICAL AND PHYSICAL FEATURES:

67

PASTA FLOUR LA TRIPLOZERO

TIPO 00

PACKING FORMAT: 25kg

Ideal for the production of homemade and filled fresh pasta. A very white mixture with an ash value of less than 0.40%, obtainable thanks to the extraction process of the innermost par t of the wheat grain and thanks to the washing phase of the cereal, a distinctive character of Molino Dallagiovanna.

The fresh pasta will thus be enhanced in the color of the egg and will not turn grey.

68

The Dallagiovanna gluten- free range is ideal for gluten intolerants, those who follow alternative diets or simply those who wish to vary their diet. The quality is typical

Dallagiovanna: carefully selected raw mater ials and great attention to research developing products that

are tasty both in laborator ies and at home.

INGREDIENTS: Corn starch, pregelantinized r ice flour, potato starch, skimmed milk powder, milk proteins, Thickener : guar gum, dextrose, Thickener : hydroxyproply methylcellulose.

PASTA FLOUR Gluten Free

PACKING FORMAT: 1kg