A LOT OF EXCELLENT QUALITY

Image
Image
pizzaw.png
Image

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.

FLOURS FOR PASTRY

801FROLLA

farinium.png

sacco15kg100naturale ogm free frumento wheat

1. DESCRIPTION
Type 0 Soft Wheat Flour obtained by cleaning, grinding and sifting of NO_OGM soft wheat mixtures from Northern Italy, with low protein index, low absorption and rapid development of weak doughs. Without additives or added gluten.


USE
Flour with specific formulation for the production of fine biscuits, pastry and short pastry in general.

W 130-160
P/L >0.50-0.60