Description
Frolla
Frolla flour, ideal for the preparation of pies, biscuits and other pastry products.
Our Frolla pastry flour gives life to a resistant but not rigid dough, which allows the shortcrusts not to crumble while maintaining the right consistency characterized by crumbliness and compactness.
Ideal for: shortcrust pastry, biscuits, tea and coffee biscuits, tarts, pastry bases (tartlets, etc.), sweet and savory shortcrust pastries, sponge cake and shortcrust pastry.
Type 00 soft wheat flour
W: 140 – 170
Formats: 10 Kg – 25 Kg
What makes our Frolla pastry flour unique?
- Unique know-how, the result of 150 years of experience in the milling industry and the selection of the best raw materials.
- An exclusive formulation, developed with expert technicians to guarantee impeccable results even in the most complex processes.
- Superior organoleptic characteristics, ensuring elastic doughs, with great capacity to absorb fat, ideal for soft and voluminous leavened products.
- Extraordinary performance, specially designed to guarantee doughs characterised by crispness and firmness.
- Frolla pastry flour guarantees ease of processing, perfect for shortcrust pastry, biscuits, tea and coffee biscuits, tarts, pastry bases (tartlets, etc.), sweet and savoury shortcrust pastry, sponge cake and brisée pastry.
- Suitable for all processes, both artisan and industrial, guaranteeing consistent consistency and quality.
- Dedicated technical support, with expert consultants and technicians ready to assist you at every stage of the process.
If you are a professional, choose Molini Pivetti flours
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