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.
Soft wheat flour type 00 obtaining by grinding and sifting soft wheat after removing any impurities.
Pastry flour ideal for making croissants, buttery puff pastry, frozen croissants and baba cakes. Thanks to the specific protein structure of this pastry flour, it reacts well to added fats. The end product has a nice light colour and rises well, while still being soft. It maintains its organoleptic properties even after deep-freezing.