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, puff pastry, Italian cannoli, palmiers and mille-feuille. This pastry flour is perfect for making excellent puff pastry. The dough is easy to laminate and can be worked for a long time.
|CD ≥14 minuti/minutes|