LINEA
Ambassadors of a territory which has known how to
innovate respecting tradition
The best of the quality of Emilian agri-food production
Company born in Bomporto to enhance the products of a rich and lively territory such as the “Bassa Modenese”, oriented towards modern distribution and export, Dallari Alimenti was acquired in the late 90’s by Molini industriali Spa, which has been able to continue its mission by structuring a range of products for the Food Service and Export.
DALLARI LINE
BREAD MAKING
W 220 – PROTEINS > 11%
█ AVAILABLE IN 25KG AND 10KG BAGS
DIRECTIONS FOR USE:
suitable for simple bread-making and straight dough.
W 230 – PROTEINS >11%
█ AVAILABLE IN 25KG BAGS
DIRECTIONS FOR USE:
suitable for normal and hand-kneaded bread. making (baguette); simple pastry, straight dough.
W 450 – PROTEINS>16%
█ AVAILABLE IN 10KG AND 25KG BAGS
DIRECTIONS FOR USE:
suitable for the production of ciabatta and puffed rosetta rolls, to help weak flours. Suitable for long rising time.
FOOD SERVICE
W 220 – PROTEINS > 11%
█ AVAILABLE IN 25KG BAGS
DIRECTIONS FOR USE:
suitable for simple bread making and straight dough and pastry, sponge cake, cream puff.
W 230 – PROTEINS >11%
█ AVAILABLE IN 25KG BAGS
DIRECTIONS FOR USE:
suitable for normal and hand-kneaded bread making (baguette), simple pastry, straight dough,fine pastry, sponge cake, cream puff.
W 450 – PROTEINS>16%
█ AVAILABLE IN 10KG AND 25KG BAGS
DIRECTIONS FOR USE:
versatile flour which adapts to all processes with yeast or biga for indirect dough. In pastry, for the preparation of natural yeast and producion of pandori, panettone and general yeasts.
W 240 – PROTEINE >12%
█ AVAILABLE IN 10KG AND 25KG BAGS
DIRECTIONS FOR USE:
very extensible flour, suitable for 2 to 6 hour rising. The dough can be stored in a refrigerator at 4°C up to 1 day.
W 300 – PROTEINS> 12,5%
█ AVAILABLE IN 10KG AND 25KG BAGS
DIRECTIONS FOR USE:
high water absorption flour, specified for 6 to 12 hour rising. The dough can be stored in a refrigerator at 4°C for up to 3 days. Direct or indirect method.
W 360 – PROTEINS >14,5%
█ AVAILABLE IN 10KG AND 25KG BAGS
DIRECTIONS FOR USE:
protein-rich flour suitable for 48 hour rising. The dough can be stored in a refrigerator at 4°C for up to 5 days. Direct/indirect method.
█ AVAILABLE IN 25KG BAGS
DIRECTIONS FOR USE:
Professional product for making original hand-pressed pinsa dough. The flour guarantees easier to hydrate doughs than when normal flour is used and it is recommended for long leavening times (24 to 120 hours) and direct cooking on refractory oven surfaces.
W 220 – PROTEINS >11%
█ AVAILABLE IN 5KG PACKAGES
DIRECTIONS FOR USE:
professional use flour for the production of ordinary bread with straight dough, bakery products.
W 230 – PROTEINS > 11%
█ AVAILABLE IN 5KG PACKAGES
DIRECTIONS FOR USE:
professional use flour for the production of ordinary bread and bread seasoned with straight dough, baguette, fine pastry, sponge cake and cream puff.
W 240 – PROTEINS > 12.5%
█ AVAILABLE IN 5KG PACKAGES
DIRECTIONS FOR USE:
very extensible professional flour suitable for 2 to 6 hour rising.
The dough can be stored in a refrigerator at 4°C for up to 1 day.
DOMESTIC USE
W 220 – PROTEINS >11%
█ AVAILABLE IN 1KG PACKAGES
DIRECTIONS FOR USE:
versatile all-porpouse flour. Ideal for the preparation bread, pizza and italian flatbread.
W 230 – PROTEINS> 11%
█ AVAILABLE IN 1KG PACKAGES
DIRECTIONS FOR USE:
ideal for all uses, particularly suitable for sweets and fresh pasta.
█ AVAILABLE IN 1KG PACKAGES
DIRECTIONS FOR USE:
suitable for pasta and bread.