Shortcrust pastry

Shortcrust pastry 2016-12-19T17:01:05+00:00

Blueberry and raspberry tarts

Shortcrust pastry

Flour obtained from special Italian wheat varieties. Ideal for quick mixing, it produces a crumbly shortcrust pastry with great flavour. Recommended for all shortcrust pastry recipes: tarts, shortbreads, canestrelli, petits fours, stamped biscuits, wafers.

See below the product data sheets

Trade Name Common wheat flour type “00”
Internal product code FROLLA
Ingredients Common wheat flour type “00”
Shelf Life 6 months
W. Chopin
Range 120 – 130 ± 7%
P/L Chopin
Range 0,45 – 0,55 ± 7%
Absorption (Brabender)
Range 53 – 54 % ± 1
CD Stability (Brabender)
Range 3 – 4 min.
Falling number Min. 240
Gluten (dry basis) Min. 7,5%
Ash (dry basis) Less than 0,55 %
Moisture (at 105°C) Less than 15,5 %