Per Pasticceria – Lievitata

Pastry Flour – Long-Leavened Dough

[W 420/430]

Soft wheat flour type “00”, selected to ensure strength, elasticity and stability in sweet doughs with long fermentation.

A professional flour developed to support complex fermentation processes, ensuring structure, volume and consistency in the finished product.

Ideal Use

Suitable for the preparation of panettone, pandoro and colomba, ensuring good dough stability, balanced development and consistent results even with long maturation processes.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste, with a clean and delicate profile that enhances the aromas and ingredients typical of leavened pastry products.

Formats / Packaging

25 kg
Paper bag

Storage

Store in a clean, dry and properly ventilated environment.

Improper storage conditions may negatively affect the technological performance and yield of the flour during use.

To preserve the product’s quality and functional characteristics, it is recommended to store the flour off the floor, away from walls and distant from heat sources.

Come possiamo
supportarti?

Il nostro Molino è custode di qualità e genuinità.

Farine di qualità per pizza, pinsa, pane e pasticceria, pensate per professionisti e appassionati, con soluzioni anche biologiche e senza glutine.

Affianchiamo pizzaioli, panificatori, pasticceri e operatori del settore nella scelta della farina più adatta alle proprie lavorazioni, offrendo supporto tecnico, confronto diretto e formazione continua.

Contattaci