Our flour at the service of the Pastry Masters

our line of pastry flours has six different references, specifically balanced for the different uses, all of excellent quality to ensure maximum performance in support of the creativity of the maître pâtissier.

The flour at the base of each masterpiece

Most of the pastry are built on basic doughs that must be impeccable, because they are the foundations of the masterpiece: with a impalpable and crumbly millefeuille that houses and enhances the cream, to the pan, of soft and airy Spain, easy to cut, up to the leavened that rises light with its treasures and fillings.

Dulcis basically

the dessert is typically eaten to the meal of the meal: for this reason its quality must be very high, because it is consumed almost always without appetite but with many expectations. The dessert assigns the warranty seal to the entire menu, it must never be missing, it must never betray. Like his flour.