The Soul of Confectionery

BISCOTTI

Wheat flour type “0” ideal for tea pastries and soft friable

FROLLA

Wheat flour type “00” – 00 N ideal for sweet and savory short pastry, pies, schiacciatine and breadsticks

LIEVITATI

Wheat flour type “00” – 00 W 410 ideal for Panettone, pandoro and colomba.

SFOGLIA

Wheat flour type “00” – R W 300 ideal for croissants and cannoli

PAN DI SPAGNA

Wheat flour type “00” – 00 N ideal for all types of soft cakes