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 00
Type 0 
Type 1 
Type 2 flour
Wholemeal
Durum wheat
Ancient Grains
Pane e 801FROLLA
DESCRIPTION
Soft wheat flour type 00 obtaining by grinding and sifting soft wheat after removing any impurities.
USE
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.
| W 110-120 |
|
| P/L >0.38-0.42 |
