Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Benessere Chef

Flours, concentrated mixes and improvers for professional use. Thanks to their practicality and vers

Flours, concentrated mixes and improvers for professional use. Thanks to their practicality and versatility of use, they help chefs to realize easily and quickly lot of different baked goods as bread and pizza.

  • Chef: 1kg bags
  • Modified Atmosphere Packaging (MAP)

6 RESULTS

  • Doppiozero

    Type “00” flour from carefully selected ITALIAN WHEAT, it has great plasticity and high protein content, ideal for all types of bakery product.

     
  • Pastapiu

    A flour made from ITALIAN WHEAT with great plasticity and high protein content, ideal for preparation of fresh pasta.

     
  • Rimacinata di Semola di Grano Duro

    Semolina flour featuring a typical yellow colour and a fine grain, to be used alone or in addition to wheat flour. It improves water absorption, resulting in increased workability, flavour and aroma, with a yellower crumb and a thicker/darker crust.

     
  • Manitoba

    A strong flour by definition, made by milling the best European and North American wheat. Ideal for increasing protein level and improving the gluten network in unleavened products. Recommended for preparation of high-quality Panettoni, Pandori, and Easter Colomba.

     
  • Cereali 30

    Cereali 30 is a mixture containing 10 different types of flour, cereals, extruded cereals and seeds with high nutritional value and flavour. It’s ideal for nutritious and tasty baked products.

     
  • Malto plus

    Malto Plus is mixture of barley and wheat malts. It is Suitable for doughs with biga and flours with low amylasic activity. It enables fermentation, develops a good honeycomb texture, grants a more intense colour, taste and scent. Usage rate 1-2% of flour weight. 

     



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