Flours for Pastry and Fresh Pasta

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.

FRESH PASTA

Ideal flour for traditional fresh pasta and filled pasta, for manual or by machine mixing. The high purity of these flours ensur...

SHORTCRUST AND BISCUITS

Mixture of selected grains that enhances the flavour of the ingredients and guarantees the fragrance and softness of the finishe...

CAKES AND FRIED SWEETS

High quality wheat flour, obtained from a mixture of selected wheats to ensure an always balanced product with excellent develop...

PUFF PASTRY

High quality wheat flour, obtained from a mixture of selected wheats to ensure an always balanced product with excellent develop...

CROISSANT

High quality wheat flour, obtained from a mixture of selected grains for the production of balanced product, ensuring a great pr...

SELF-RISING PRODUCTS

High quality wheat flour, obtained from a mixture of grains selected to obtain a well developed product.Recommended for the prod...