Archive: Linea: Cake flour

Millericette

Millericette is Molino Piantoni’s type 00 wheat flour perfect for all preparations, sweet and savoury. Thanks to the starch and[...]

03.23.2023 Read more

La Dolcemetà SFOGLIA

This flour produces a dough rich in high quality proteins with a good balance of extensibility and elasticity. It has[...]

12.11.2020 Read more

La Dolcemetà CROISSANT

The particular protein structure of this flour, combined with a good balance of extensibility and elasticity, make the dough extremely[...]

12.11.2020 Read more

La Dolcemetà FROLLA

This flour will produce a dough that is resilient and less likely to crumble, giving a nice consistency and crispness[...]

12.11.2020 Read more

La Dolcemetà PANETTONE

The high amount of protein and the excellent gluten structure, accompanied by a high W value, give this flour the[...]

12.11.2020 Read more

FLOUR 0 MANITOBA

The main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption[...]

10.31.2018 Read more