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Type 00 common wheat flour, soya bean flour, rice flour, dehydrated wheat sour dough.
Selection of common wheat flour
Baking Flour, ideal for making sweet and savoury batter
Baking flour ideal for producing croissants, puff pastry, etc.
Ideal flour for pastries and cakes, and for making brioches, croissants and baba
Baking flour, ideal for pastries and cakes, and for making Italian panettone and pandoro (long leavening)
Ideal for use in indirect or direct method for long leavening products
Flour for the indirect dough method, for everyday use.
Well-balanced flour with high absorption.
Ideal for medium-long leavening products
High protein flour, ideal for products oven-baked products
Ideal for Italian ciabatta
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