Flours

Ideal flour for long-rising baked goods or as a strengthening flour.

Flour ideal for long-rising baked goods such as panettone, “Veneziana” focaccia, focaccia, and pandoro.

Specific flour for the production of long-rising baked goods, panettone, pandoro, focaccia.

Flour specifically for processes that require freezing of the product to be leavened.

Very balanced flour ideal for making rested puff pastry, croissants, puffs and soft fried desserts.

Balanced flour ideal for rapid production of flaky products with short rests.

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

Specific flour for making dry pastry, shortcrust pastry and brisée.