PASTRY

W: 120 - 130. Patent flour obtained from selected italian and european wheats. Ideal for rapid doughs. Ideal to produce friable and tasty shortcrust pastry. Recommended for all shortcrust pastry based preparations: tarts, shortbreads, pastries and biscuits, wafers. 

W: 200 - 220. Patent flour obtained from selected italian and european wheats. It is characterised by a good plasticity. Ideal for direct doughs with short rising times. Ideal to produce voluminous and fluffy sponge cakes. Recommended for cakes, doughnuts, cream puffs and fried sweets. 

W: 250 - 260. Patent flour obtained from selected italian and european wheats. It is characterised by plasticity and strength. Ideal for direct doughs with medium rising times. Ideal to produce tender and flaky puff pastry, suitable for sweet and savory recipes. Recommended for millefeuille, palmiers, vol-au-vent, small pastry and puff pastry pizzas.

W: 320 - 330. Patent flour obtained from selected italian, european and north american wheats. Suitable to produce doughs that require to be laminated, folded and rolled. Ideal to obtain layered, flaky and voluminous products. Recommended for brioches and croissants.

Mix for products that require substantial volume developmentIt is ideal to produce not only large leavened products, such as Panettone, Pandoro, Colomba, but also for the production of special breakfast pastries (Pan Goccioli®, Buondì® and so on).  

Sweetened self-raising mix suitable for the production of emulsified doughs. Contains no added flavourings. Suitable to produce fluffy and tasty plumcake, doughnuts and muffins.  

Self-raising mix of soft wheat flour and rice starch suitable for the production of emulsified doughs. Contains no added flavourings. Suitable to produce sponge cakes and fluffy products.  

Mix for the production of laminated doughs for flaky pastries. Contains no added flavourings. Suitable to produce airy brioches and fragrant croissants.  

Malto Plus is mixture of barley and wheat malts. It is Suitable for doughs with biga and flours with low amylasic activity. It enables fermentation, develops a good honeycomb texture, grants a more intense colour, taste and scent. Usage rate 1-2% of flour weight.