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Flaky pastry | Pastry line

Flaky pastry products


Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.
In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967 and subsequent amendments.

Blend of Italian and European GMO free soft wheat varieties.

• Fast fat binding capacity.
• Dough with good extensibility, easy to roll out.
• The product being formed has a regular, crumbly and layered structure.
• To be used for the preparation of dough with the straight dough method using starter culture or mixed yeast (starter culture and beer yeast).

5 kg.
25 kg.
›30 ql.