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