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

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

$24.99 USD
$24.99 USD
Tax included. Shipping calculated at checkout.

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

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

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

$24.99 USD
$24.99 USD

Frequently Asked Questions

What is Dallagiovanna Frolla flour best used for?

Dallagiovanna Frolla is specifically formulated for shortcrust pastry and other tender, crumbly baked goods. It is ideal for pasta frolla, crostate and tarts, pie crusts, cookies and baked cakes, and Dallagiovanna also recommends it for sponge cake and muffins.

What does “Frolla” mean?

“Frolla” refers to pasta frolla, the traditional Italian style of shortcrust pastry used for crostate, cookies and other crumbly pastries. This flour is designed to give the raw dough enough resistance for clean handling while producing a tender, friable texture after baking.

What are the W and P/L values of Dallagiovanna Frolla?

The producer's technical specification lists a nominal W of 170 with a tolerance of ±20 and a P/L of 0.50 ±0.15. These specifications make Frolla particularly suited to pastry applications where a tender, crumbly result is more important than the high strength required for long-fermented breads or highly enriched leavened doughs.

Is Frolla good for cookies and pie crusts?

Yes. Cookies, shortcrust pastry, crostate and pies are among the applications this flour is designed for. Its pastry-focused strength helps dough remain workable while promoting a crumbly finished texture.

Can I use Frolla for cakes and muffins?

Yes. Dallagiovanna lists baked cakes and sponge cake among Frolla's intended uses, and it also works well for muffins.

Should I use Frolla for croissants, puff pastry or brioche?

Frolla is optimized for shortcrust and crumbly pastry rather than laminated or highly leavened dough. For puff pastry and croissant-style applications, Dallagiovanna Sfoglia is the more specialized choice. For rich yeasted doughs such as brioche, Dallagiovanna Brioche is designed to provide substantially more strength and elasticity.

Where is the wheat from?

The wheat is from Italy and that the flour is also milled in Italy.