Pastry Flours
W 160/180 P/L 0.5
PROT. 8/9% WA 51/53%
This flour is suitable for direct and short dough resting. The low protein content and high elasticity make this flour suited for cookies, biscuits, pastries, sponge cake and snack industry.
W 250/270 P/L 0.6
PROT. 12.5% WA 57%
Flour strengthened with high protein value wheat for a wide range of uses in medium leavening doughs.
W 300/330 P/L 0.7
PROT. 13.5% WA 58/59%
Flours for half-hard doughs with medium leavening (12-16 hours). They are suited for Baguette, Torinese, Roman Rosetta and Sfilatino bread.
W 380/400 P/L 0.75
PROT. 15.5/16% WA 61/62%
The “Special Flours” for every kind of use with long and very long leavening. The mix of the best protein wheat allows to obtain an exceptional and unchanging over time quality. Ideal as renforcement flours, for indirect doughs and sour doughs ( 20/24 hs.) Suitable for bread, pizza, croissants…
W 420/450 P/L 0.75
PROT. 16/17% WA 64%
The “Special Flours” for every kind of use with long and very long leavening. The mix of the best protein wheat allows to obtain an exceptional and unchanging over time quality. Ideal as renforcement flours, for indirect doughs and sour doughs ( 20/24 hs.) Suitable for bread, pizza, croissants…
Whole wheat flour for production of bread, pizza and biscuits with high nutritional values.
Whole wheat flour for production of bread, pizza and biscuits with high nutritional values.