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Pastry Line

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Flours for pastry-making

A wide range of flours for your sweet and savoury pastry products. 100% natural, designed and tested for professional use, they guarantee uniformity and the finest quality to your preparations.

Our 7 pastry references are designed to ensure easy workability and versatility.

Find the flour best suited to your needs.

Our Flours

Pasticceria frolla

Pastry Line

Frolla

W140 - W160 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry in general, biscuits, shortbread, tarts.

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Pasticceria croissant

Pastry Line

Croissant

W380 - W390 | High quality "00" type soft wheat flour, recommended for breakfast products as puff pastry, croissant, brioches and veneziane.

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Pasticceria sfoglia soft

Pastry Line

Sfoglia Soft

W270 - W280 | High quality "00" type soft wheat flour, ensuring maximum friability for puff pastry production.

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Pasticceria lievitati

Pastry Line

Lievitati

W400 - W430 | High quality "00" type soft wheat flour, recommended for the production of sweet dough very rich and hydrated and for long leaven.

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Pasticceria panettone

Pastry Line

Panettone

W380 - W400 | High quality "00" type soft wheat flour, ensuring maximum softness and consistency of leavened products, such as Panettone and Colomba.

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Pasticceria fritti

Pastry Line

Torte e Dolci Fritti

W270 - W300 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry, donut, tea pastry and breakfast pastry, sponge cake, cream puffs, fried and savoury desserts such as Chiacchiere, fried dumplings or fried cake.

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Pasticceria sfoglia

Pastry Line

Pasta Sfoglia

W330 - W350 | High quality "00" type soft wheat flour, recommended for the production of French croissant, brioches and maritozzi.

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