Molino Dallagiovanna Frolla Tipo 00 Shortcrust Pastry Flour (5kg/11lbs)

Molino Dallagiovanna Frolla is a professional Italian Tipo 00 soft wheat flour developed specifically for pastry applications where a delicate, tender texture is the goal. With a strength of W 170 and a balanced P/L of 0.50, it is particularly well suited to doughs and batters that do not require the strength of a bread or leavened-pastry flour. Frolla is an excellent choice for pasta frolla, cookies and biscuits, sponge cakes, and baked cakes. Its lower strength makes it especially useful for classic shortcrust preparations, helping bakers achieve the characteristic friable, delicate texture expected from Italian pastry. Produced by Molino Dallagiovanna in Italy, Frolla is designed for both professional pastry kitchens and serious home bakers looking for a purpose-built alternative to general-purpose flour. Ideal for: Pasta frolla and Italian shortcrust pastry Cookies and biscuits Pan di Spagna and sponge cakes Tarts and baked cakes Other delicate pastry applications