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
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
Type “00” Sebòn Grandi Lievitati – Panettone flour is obtained from grain with a high protein content, which makes it strong and lends it stability. It is therefore particularly suitable for highly raised Italian sweet breads, such as Pandoro and Panettone. It is also appropriate for recipes that depend on natural leavening and sourdough starters.
Ideal for: Sweet breads such as Panettone and Pandoro
Weight : 1kg
Scelte di Campo Forte whole wheat flour, milled from 100% Italian organic wheat with a high protein content, is cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. This strong flour is suitable for the preparation of bread and other baked products rich in fibre, which use direct methods and require long proving times. Perfect for bakeries, pizzerias and pastry kitchens.
Ideal for: Rustic, fibre rich products
Weight : 1 kg
Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.
Ideal for: Pizzas with long proving times
Weight : 1 kg, 5kg
