Biscotteria

CRISP AND ENVELOPING

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

Package 10 kg

Specifiche principali

Protein 10% minimum

W 140 -10/+30

P/L 0,40 ± 0,10

Type 00 wheat flour for malleable doughs and for blending rich ingredients without bringing chewiness or toughness. Retains fat in baking while safeguarding final shape and imparting fondant texture. Lends itself to all dry pastry processing, excellent for compact and velvety creams.

Dry pastries

Shortcrust pastry

Chemical/physical specifications

Rheological specifications

Available packages

10 kg