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Subcategories
Pastry Flours
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“00” FOR BISCUITS
INGREDIENTS: soft wheat flour type “00” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: biscuit, short pastry, pie KG 25
“00” FOR CROISSANT
INGREDIENTS: soft wheat flour type “00” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: donuts, Krapfen, puff pastry, croissant KG 25
“00” FOR LEAVENED PRODUCTS
INGREDIENTS: soft wheat flour type “00” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Italian classic Christmas and Easter cakes KG 25
MANITOBA FLOUR TYPE 0
INGREDIENTS: Manitoba soft wheat flour type “0” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: long leavening dough for bread, pastry and pizza KG 25
LIGHT BLUE BAG FLOUR TYPE "00"
INGREDIENTS: Flour type "00" of Italian and European soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, pastry also puff pastry KG 25
Miscela Biga Madre Antica
Soft wheat our "0", Wholemeal spelt our, SourdoughMay contain soy, mustard.
Miscela Biga Madre Ricca
type "0" EU soft wheat our, sourdough, pea our, remilled durum wheat semolina, rice our, natural avors.
“0” FLOUR FOR LEAVENED PRODUCTS
Minimum order:10 pcs of 1 Kg. USE:generic for pasta, pizza, breading and sweet. SHIPPING EXCLUDED
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