Project Description

Patisserie

A line dedicated to professionals in response to modern pastry requests. Our research staff has selected blends from the PATISSERIE line, keeping an eye on the different requests from the confectionery market. We propose a perfect agreement between tradition, taste and innovation, leaving to all of you the pleasure to be creative.

NANTES W 160-180

Type 00 soft wheat flour ideal for biscuits and shortcrust pastry.

CANNES W 200-220

Soft wheat flour type 00 ideal for common biscuits, shortcrust pastry, sponge cake and dry pastries.

RENNES W 300-320

Soft wheat flour type 00 ideal for puff pastry and small leavened products.

MARSEILLE W 400-420

Soft wheat flour type 00 ideal for croissants and panettone. A flour designed to make products in abatement and subsequent regeneration when needed.

LYON W 360-380

Soft wheat flour type 00 ideal for croissants, panettone and puffs. A flour designed to make very rich recipes.

MANITOBA W 390-420

Type 00 soft wheat flour with high protein content, ideal for long leavening periods or as cutting flour.