W 370 ± 20
802 Brioches
Technical, rested, high-performance: the perfect flour for precision patisserie.
A high-performance technical flour: guarantees excellent yield in cold proofing and is consistent in all types of dough.
Soft wheat flour type 00 obtained by grinding and sifting soft wheat after removing any impurities.
USE
Patisserie flour ideal for making brioche, cream horns, croissants, buttery puff pastry, baba cakes and other regional leavened pastries. Thanks to the specific protein structure of this pastry flour, it reacts well to added fats. The end product has a nice light colour and rises well, while still being soft. It maintains its organoleptic properties even in cold proofing.
Write to us to find out more about our Brioches Flour!
From one professional to another, Molino Pordenone is a reliable partner for patisserie flour, a technical ingredient for a product that requires precision. The dialogue with our customers allows us to propose increasingly innovative flours in line with market demands.
The value of a clean label.
All our products are clean-labelled and GMO-free. We strongly believe in the value of quality everyday nutrition: a more natural diet is also a healthier one. Performance, quality, workability and taste do not need emulsifiers or additives thanks to our constant research and development work.
