Cake flour

Flour for cakes, cookies and pies from Molini Spigadoro is designed for both sweet homemade creations as well as those created in the workshops of Master Pastry Chefs. Flour is the soul of every baked product as it forms the structure that supports the other ingredients in the recipe such as sugar, eggs, flavorings, etc. To achieve the best results, each sweet recipe needs a flour of specific strength; for example, cookies, shortbreads and tarts require the use of weak flours that develop little gluten so as not to make the dough too heavy, as do sideboard cakes and sponge cakes that must maintain a crumbly, moist and light structure.

Other pastry delicacies, on the other hand, require medium-to-high strength flours that support long leavening and structured doughs with fatty ingredients in them, such as bomboloni, croissants, and pan brioche. Finally, the quintessential large leavened items, such as panettone, require a strong flour that forms a strong gluten mesh capable of supporting two leavings and a large amount of ingredients in the dough. What unites Molini Spigadoro’s wide range of cake flour is the excellence of the raw materials: fine grains selected and husked to offer healthy, wholesome products.