The Pastry Line is dedicated to Master Confectioners and consists of a range of specific references, designed and produced for the most diverse types of use, from the creation of shortcrust pastries and biscuits to the processing of traditional leavened products.
The careful work of analysis and development of the individual pastry references is the result of a careful selection of grains.
To obtain high-performance flours in every recipe, careful and controlled milling is required, a long and meticulous process from which the best flours for pastries are obtained.