Sponge cake

Specific flour for making sponge cakes, cream puffs, muffins, phyllo dough and fried desserts.

Type 00 wheat flour capable of imparting delicate support, lacking toughness, to whipped doughs. Extensible, not very elastic, facilitates physical expansion in baking, suitable for baking with chemical and physical leavening. Supports short organic leavening. Through proper processing it gives sponge cake the characteristic of absorbing and retaining bagne.