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Talk with your personal consultant Flour 6320 FROLLA, for short pastry dough
100% Italian grain
Produced with low-contained protein grains, with high capacity to bind liquid and fat, it is ideal for all lightweight pastry and sponge cake (without adding fat). Very stable in processing, it has a very fine granulometry that also ensures the maximum friability and lightness of the finished product.
Indicated for short pastry, Brisè pasta, sponge cake.
Produced with low-contained protein grains, with high capacity to bind liquid and fat, it is ideal for all lightweight pastry and sponge cake (without adding fat). Very stable in processing, it has a very fine granulometry that also ensures the maximum friability and lightness of the finished product.
Indicated for short pastry, Brisè pasta, sponge cake.
Categories
Common Wheat Flour
Ingredients
Mixes and semi-processed products for bread making and bakery products
Mixes and semi-processed products for sweets, patissery and ice-cream products
Label name
Flour 6320 FROLLA, for short pastry doughType (Storage Temperature)
stable (room temp)Packaging / Sales format
12,5 kg
PETRA MOLINO QUAGLIA
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Main categories
PASTA, RICE, ETHNIC PRODUCTS, CEREALS AND FLOURS RAW MATERIALS, INGREDIENTS AND SEMI-PROCESSED PRODUCTS
Petra’s Flours are the state-of-the-art expression of a family of millers who have gradually combined, like no one else, the quality of craftsmanship with avantgarde technology to transfer the pure energy of wheat grains to the table. Petra Molino Quaglia's are the state-of-the-art wheat flours the contemporary artisans use to make classic and gourmet bakery, pastry and pizza products. Inside Petra’s Mill there’s a unique school of flour where classes on how to make pizza, pastry, bread and pasta are held all through the year.
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