FLOURS FOR PASTRY
The right raw materials to create the most varied confectionery specialties, from pastry, to puff pastry, to products that require a long leavening. Type 00 soft wheat flour, type 0 and special mixtures with dehydrated mother yeast, to prepare recurring sweets and croissants.
Mixture of soft wheat flours and natural yeasts for desserts with high leavening, without the addition of emulsifiers.
Ideal for the preparation of Panettone, Pandori, Colombe, Veneziane, Triestine and Gubane.