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

Flours for pastry and bakery

A complete range to meet all the needs of the art of pastry and bakery

10 kg valve bags


9 RESULTS

  • Frolla

    W: 120 - 130. Patent flour (Type ‘00’) obtained from selected italian and european wheats. Ideal for rapid doughs. Ideal to produce friable and tasty shortcrust pastry. Recommended for all shortcrust pastry based preparations: tarts, shortbreads, pastries and biscuits, wafers.  

     
  • Pan di spagna

    W: 200 - 220. Patent flour (Type ‘00’) obtained from selected italian and european wheats. It is characterised by a good plasticity. Ideal for direct doughs with short rising times. Ideal to produce voluminous and fluffy sponge cakes. Recommended for cakes, doughnuts, cream puffs and fried sweets.  

     
  • Sfoglia

    W: 250 - 260. Patent flour (Type ‘00’) obtained from selected italian and european wheats. It is characterised by plasticity and strength. Ideal for direct doughs with medium rising times. Ideal to produce tender and flaky puff pastry, suitable for sweet and savory recipes. Recommended for millefeuille, palmiers, vol-au-vent, small pastry and puff pastry pizzas.

     
  • Croissant

    W: 320 - 330. Patent flour (Type ‘00’) obtained from selected italian, european and north american wheats.  Suitable to produce doughs that require to be laminated, folded and rolled. Ideal to obtain layered, flaky and voluminous products. Recommended for brioches and croissants.

     
  • Lievitati

    W: 380 - 400. Patent flour (Type ‘00’) obtained from selected italian, european and north american wheats. Ideal for doughs with long rising times. Ideal to obtain a great volume development. Recommendend for Panettoni, Pandori, Colombe, "Veneziane" and babàs.

     
  • Manitoba

    W: 450 - 500. Patent flour (Type ‘00’) obtained from selected italian, european and north american wheats. Ideal for long rising times and indirect doughs method. Suitable to increase the protein content and improve the gluten network of well leavened products. Recommended for high-quality Panettoni, Pandori and Colombe.

     
  • Integrale per frolla

    W: 120 -140. Whole soft wheat flour for shortcrust pastry, characterised by the presence of medium and thin bran flake. Ideal for direct doughs with very short rising times.  

     
  • Integrale per pasticceria

    W: 260 - 280. Whole soft wheat flour for pastry and bakery, characterised by the presence of medium and large bran flake. Ideal for direct doughs and natural lievening.  

     
  • Integro-

    W: 300 ÷ 340. "Traditional" flour obtained from the best strength wheats, characterised by the presence of large fragments of wheat grain which give to your products a rustic aspect and taste. Suitable for both direct dough and biga.

     



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