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 different types of shortcrust pastry, patisserie, biscuits, and sweet and savoury pastries. This flour gives the mixture a balanced structure that is not too stiff. This is to avoid the pastry being too hard or too crumbly, so that the end product does not fall apart.