W 150 ± 20
805 Frolla
For dough with a balanced structure.
A very versatile technical flour that gives the finished product excellent structure and flavour.
Soft wheat flour type 0 obtained by grinding and sifting soft wheat after removing any impurities.
USE
Patisserie flour ideal for making all crumbly pastries such as shortcrust pastry, patisserie, biscuits, and sweet and savoury pastries. Gives the finished product good flavour and excellent crumbly, melt-in-the-mouth structure. Versatile for all types of baking.
Write to us to find out more about our Frolla 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.
