Flours made from carefully selected types of grains, developed to ensure consistently high quality, flexibility and ease of use. A range of professional flours, dedicated to the most demanding pastry chefs, which includes all flours’ types to produce every preparation for pastry and confectionery products of the best quality. Shortbread, biscuits, pastry, fried pastries, cakes and long rising products can best be produced with The Matilde’s Flours: very balanced, consistent, developed in collaboration with the best Italian confectionery masters. The quality of the wheat and the consistency of performance, especially important in pastry and confectionery, are guaranteed by the experience, by the care and by the milling technology of Molino Denti.
Available in package of 12,5kg and 25kg.

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Farine di Matilde for Pastry

SHORTCRUST AND BISCUITS

W 140-160
P/L 0.70-0.80

CROISSANT

W 360-390

P/L 0.60-0.70

PUFF PASTRY

W 300-350
P/L 0.55-0.70

CAKES AND FRIED SWEETS

W 270-300
P/L 0.80-1.20

LONG RISING PRODUCTS

W 400-430
P/L 0.60-0.75

Farine di Matilde for Fresh Pasta

FRESH PASTA

Ideal flour for traditional fresh pasta and filled pasta, for manual or by machine mixing. The high purity of these flours ensures more yellow coloration to fresh pasta.

Available in the following types:

 

Fresh Pasta

W 210-240
P/L 0.70-1.2

 

Calibrata

W 180-240
P/L 0.60-0.80

 

Granito

W 160-200
P/L 0.60-0.80