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Molino Colombo has developed a range of semi-finished pastry flours, designed to be easy to use, even for those without extensive experience in pastry making.
These flours allow for the creation of high-quality desserts with professional results.
Le Miscele for Pastry
DolceSol al Riso is a specialized mix for rice flour-based desserts, making it easy to create light, delicate pastries with minimal effort.
This blend is particularly suited for beginners and professionals alike, ensuring a seamless baking experience without requiring advanced pastry skills.
Le Miscele for Pastry
DolceSol is a semi-finished flour mix specifically designed for long-fermented and leavened pastries, such as Panettone, Pandoro, Colomba, Veneziana, fruit breads, and Venetian focaccia.
This blend stands out for its:
For optimal results, DolceSol Paste Lievitate should be used in combination with NaturSol, a natural improver from Molino Colombo’s Coadiuvanti Molino del Sole range.
