Sicilian flours for restaurant pastry, from biscuits to leavened doughs. Several profiles depending on the texture you want.
A range for teams that make plated desserts, display pastry and base preparations alike. Each profile matches a target texture, from a crumbly biscuit to a well-developed leavened dough.
It includes the Dolce Maestro line, available in Maiorca, Russello, Timilia and Perciasacchi, a Manitoba, a Maiorca and other more technical references.
Manitoba suits brioches and large leavened doughs. The weaker profiles go into biscuits and shortcrust pastry.
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Sicilian flours for restaurant pastry, from biscuits to leavened doughs. Several profiles depending on the texture you want.
