Panettone

Description

LeDolcissime, born from the invaluable collaboration with the Pastry Master Achille Zoia and from the ongoing studies in the Dallagiovanna Laboratories, is a line of flours specifically created for the contemporary professional who, thanks to the manufacturing method and the raw materials used, provides development and greater preservation for the finished product. Born from a careful selection of the best grains and from continuous research in our White Art laboratories, Panettone Flour allows to create very rich recipes thanks to the right protein balance, elasticity and resistance. Ideal for the production of panettone, Pandoro and leavened products and anniversary desserts.

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