Pastry Flours

Designed for precision, softness, and exceptional results in every bite – loved by top pastry chefs around the world.

  • Panettone – Premium flour for rich, slow-rising doughs like panettone, colomba. Ensures perfect elasticity, strength, and volume.
  • Brioche - Ideal for shokupan, milk loaf, and enriched doughs; buns and ultra-soft and pillowy.
  • Torta – Perfect for soft cakes and sponge-based desserts; delivers a tender, moist crumb every time.
  • Frolla – Ideal for shortcrust pastries, tarts, and cookies. Creates a perfectly crumbly, melt-in-your-mouth texture.