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The Le Pasticcere line is the result of our close collaboration with master pastry chefs, designed to offer flours tailored to specific pastry applications.
The key to its excellence lies in the strict selection of premium raw materials and a delicate milling process that preserves the protein quality of the wheat.
This results in flours that are particularly suitable for leavened doughs, capable of supporting high fat content while maintaining excellent workability.
Le Pasticcere
This premium flour is a blend of the finest Canadian, American, and European wheat. Thanks to its slow and extended milling process, it is perfectly calibrated for brioche production, ensuring exceptional gluten extensibility.
It has an excellent fat absorption capacity, making it ideal for rich doughs, and delivers outstanding results even when using cold fermentation technology.
Le Pasticcere
This flour is made from a custom blend of wheat varieties selected specifically for shortcrust pastry. The dough is quick and easy to work with, resulting in a homogeneous, non-sticky texture.
The final product has a balanced structure and a delicate crispness, making it particularly suitable for biscuits, tarts, and all shortcrust-based pastries.
Le Pasticcere
A flour developed specifically for sponge cake, muffins, plum cakes, ladyfingers, and baci di dama, featuring a “ventilated” flour selection system.
This process enhances diastatic activity, resulting in:
The final product is light and airy, maintaining an optimal balance between structure and delicacy.
Le Pasticcere
A premium flour designed for the production of puff pastry, brioches, and fine pastries. It offers exceptional extensibility, structure, and dough development, ensuring perfect flakiness and rise in laminated pastries.
Le Pasticcere
A carefully crafted blend of the finest Canadian, American, and European wheat, this flour undergoes a slow and precise milling process, making it perfectly suited for leavened doughs and brioches.
It guarantees:
This flour is ideal for long-proofed doughs and delivers outstanding results even in cold fermentation processes.
Le Pasticcere
Made exclusively from Canadian, U.S., and Australian wheat, this flour is milled through a long and slow process to preserve its protein integrity.
It provides:
Perfect for the production of high-end leavened pastries, ensuring perfect volume, texture, and extended freshness in Panettone, Colomba, and Pandoro.
