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Brioches | Pastry line


Soft wheat flour obtained by grinding and consequent sifting of soft grains, freed from foreign substances and impurities. Comply with the current Italian legislation and in particular to the law 07/04/1967 n. 580 and subsequent amendments.


This flour has a high content the elasticity combined with good hydration capacity.
It allows obtaining soft finished products with regular cavity and end. It maintains the characteristics of the finished product if it is produced using cold technology.
It is suitable for the preparation of indirect doughs, to obtain krapfen, croissants and other leavened doughs that require long leavening.


25 kg.
›30 ql.