We believe in the value
of thepastry art
Magistrale
Flour ideal for long-rising baked goods such as panettone, “Veneziana” focaccia, focaccia, and pandoro.
Lievitati
Specific flour for the production of long-rising baked goods, panettone, pandoro, focaccia.
Manitoba
Ideal flour for long-rising baked goods or as a strengthening flour.
Sottozero
Flour specifically for processes that require freezing of the product to be leavened.
Croissant
Very balanced flour ideal for making rested puff pastry, croissants, puffs and soft fried desserts.
Pan di Spagna
Specific flour for making sponge cakes, cream puffs, muffins, phyllo dough and fried desserts.
Biscotteria
Specific flour for making dry pastry, shortcrust pastry and brisée.
Sfoglia
Balanced flour ideal for rapid production of flaky products with short rests.
We believe in people
who believe in us
Antonio Bachour
Antonio Bachour chooses Le Sinfonie
World Best Pastry Chef in 2018, 2019 and 2022, Pastry Innovator 2024, awarded by the most prestigious international guides and followed by more than 1.5 million followers, he is one of the most influential contemporary pastry chefs. Successful entrepreneur with bakeries and restaurants in Florida, Mexico and Brazil Antonio Bachour is a tireless and enthusiastic international consultant and trainer.
Bachour's video recipes:
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Be inspired by the magic of Antonio Bachour: watch all the step-by-step videos and download the complete recipes to bring excellence to your pastry.
We believe
in value projects
Panettone Italiano: Metodi a Confronto
World Panettone Championship
The recipes
with our flours
We believe in collaboration
making a difference
Le Sinfonie has always collaborated with the most prestigious institutions in the field of gastronomy. Through internships, workshops, and joint research projects, students can acquire practical and theoretical skills that prepare them to meet the challenges of the world of work.
News, events and initiatives
- News
“Italian Panettone” project lands at ALMA with Le Sinfonie: research, tradition and innovation in leavened pastries
