Products in Confectionery: Wheat Flour

Pregelatinized Wheat Flour hv is a cold-water swelling flour with excellent water binding properties. Selected wheat flour qualities are the basis of this product.

PROFESSIONAL GIALLA ROMA is a flour made from strong grains, ideal for indirect doughs (poolish or medium bigas 14-16 hours), for soft breads such as rosettes and ciabatte and for the production of leavened and frozen sweet and savory pastries.

PROFESSIONAL MARRONE is a wholemeal flour suitable for all types of production, sweet and savory. Available in broadleaf and fine-leaf varieties and in different strengths.

Molini Pivetti Lievitati has high-protein content, high W index flour, ideal for the production of large volume baked goods that require a well-structured dough able to withstand long rising times with biga and mother yeast.It helps obtain large volume products ensuring optimum softness and extended shelf life.

Molini Pivetti Sfoglia is a balanced flour, with an excellent tenacity/extensibility ratio. This makes it easy to laminate, highly extensible and at the same time resistant to lengthy processing. The resulting dough is well developed and crisp.

ZAHID-HLIB-SBUT-2002 High grade flour for baking of the highest and first grade. It is produced from soft food wheat, according to DSTU 3768:2010.

Molini Pivetti Brioche - Croissant flour helps obtain doughs able to withstand the addition of fats, typical of these preparations, whilst maintaining the proper crispness and softness. Ideal for creating large, well developed products that maintain their characteristics even after freezing. It has balanced protein content combined with a balanced P/L ratio.

ZAHID-HLIB-SBUT-2002 First-grade flour for baking of the highest and first grade. It is produced from soft food wheat, according to DSTU 3768:2010.

PROFESSIONAL ROSA is a flour made from the best grains for use in biscuits. ideal for short leavening, such as the production of taralli, breadsticks, biscuits and other dry, sweet and savory products.

Pregelatinized Wheat Flour super is a cold-water swelling flour with very good water binding capacity. It is made from selected wheat raw materials.

Organic Flour – Unbleached White is One reason flour is often bleached is to speed up the aging process (becomes better for baking when aged). When freshly milled, flour is actually yellow because it contains xanthophylls.However, when aged naturally, theoxidization process eventually turns the flour white

Belourthe SA Wheat 154/554 is partially hydrolyzed wheat flour with 15 - 18 dextrose equivalent value which is mainly used to produce baby foods, dairy products, chocolate drinks, soya milk, juices, sports drinks, breakfast cereals, biscuits, cakes, cookies, cereal bars.