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.
High-quality pastry flour that is unbeatable when it comes to baking traditional Italian panettone, pandoro and colomba cakes. It can also be used for doughs that will be cut, together with weak flours.
|CD ≥18 minuti/minutes|