Type “00” Sebòn flour for Biscuits and Shortbread (“Biscotti & Frolle”) is obtained by grinding wheat with a low protein content, which reduces the flour’s strength and gives it low absorption. This makes it ideal for baking biscuits of an appropriate size, shape and colour.
Ideal for: All types of biscuits.
Weight : 1kg
Caprì 350 is versatile and easy to use. It is specially recommended for the preparation of Neapolitan pizza and all types of dough that require medium proving times (12 to 36 hours), at room temperature or in a proving chamber. It can also be used for indirect dough methods.
Ideal for: Pizzas with medium proving times
Weight : 1kg
Mulino Padano’s type “00” Sebòn Croissant flour is obtained from grain with a high protein content, which is carefully selected and gently ground to obtain a flexible and workable flour. It is particularly suitable for all rolled out pastries, such as puff pastry, sfogliatella and croissants.
Ideal for: Croissants and puff pastry
Weight : 1kg
Scelte di Campo type “2” Forte Stone-ground is a strong flour milled from 100% Italian wheat, cultivated as part of the “Scelte di Campo” supply chain. Its dark color and decidedly speckled appearance, results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring long proving times. Perfect for bakeries, pizzerias and pastry kitchens.
Ideal for: Rustic products requiring long proving times
Weight : 1kg
GranEssere Gustofibra N°3 by Mulino Padano is a whole wheat flour, rich in fibre and wheat germ. It is obtained with the natural StabilEasy® method which gives it a unique aroma and taste, while guaranteeing a longer shelf life. This makes it an ideal ingredient for baked goods with an unmistakable flavour.
Ideal for: Traditional baked products, especially rustic types of bread.
Weight : 1kg
