Molino Dallagiovanna presents Blackery: not just a simple combination of ingredients, but a special blend, the result of a careful selection of the best wheat and fine cocoa, designed to ensure a perfect balance between taste, aesthetics, and performance.

Born from the collaboration between Molino Dallagiovanna and Barry Callebaut, Blackery has been developed to offer professionals a versatile, ready-to-use, perfectly balanced, and superior quality solution to rethink and enhance the great classics of the art of baking—from desserts to pizza, bread, and fresh pasta—without the addition of any coloring.

The color and taste are completely natural, obtained through the use of high-quality cocoa verified by Cocoa Horizons, the sustainability program whose mission is to improve the living conditions of cocoa farming communities while protecting the environment and future generations.

Blackery has been designed to avoid waste and optimize processing times, thanks to a ready-to-use, well-balanced blend that is easy to work with and offers consistent, guaranteed performance.

The mix is available in Blackery Debole and Blackery Forte versions, which differ only in the strength of the flour and are suitable for all laboratory requirements.

Blackery Debole is ideal for crumbly doughs and whipped mixtures, crackers, and breadsticks. Mixed with Blackery Forte, it is also perfect for bread and pizza.

Blackery Forte is designed for large and small leavened products and in doughs where structure, elasticity, and extensibility are required, ranging from pastries to bread, pizza, and fresh pasta. Both products are available in 10 kg bags.

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