Soft wheat flour
born for Pastry.
Born for pastry (Nata per Pasticceria) is a range of flours specially designed for all sorts of pastry and confectionery products: biscuits, shortbread and leavened products for special occasions.
It includes 5 flours for professional use that are suitable for both traditional and industrial production.
In order to obtain products with a more rustic flavour, Molino Verrini recommends to use flours from the Whole-wheat range line, while "0" Manitoba can be used as an addition to reinforce “weaker” flours or for particular processes that require long rising times.
The Pastry line:

“0” biscotto
Soft wheat flour
Type "0"
W 80/110 - P/L 0.30-0.40
25kg

“00” Speciale
Soft wheat flour
Type "00"
W 200 - P/L 0.60-0.70
25kg

“00” Soffiato
Soft wheat flour
Type "00"
W 340/350 - P/L 0.50
25kg

“00” Soffiato Speciale
Soft wheat flour
Type "00"
W 420/440 - P/L 0.55
25kg

“00” Milano
Soft wheat flour
Type "00"
W 490 - P/L 0.55
25kg

“0” Manitoba
Soft wheat flour
Type "0"
W 380 - P/L 0.50
25kg

Integrale Forte
Soft wheat flour
Type "Whole-wheat"
W 300 - P/L 1.20-1.50
25kg

Integrale
Soft wheat flour
Type "Whole-wheat"
W 180/220 - P/L 1.00-1.20
25kg

Integrale Bianco
Soft wheat flour
Type "Whole-wheat"
W 200 - P/L 1.20-1.50
25kg

Tipo “1”
Soft wheat flour
Type "1"
W 200 - P/L 0.70-0.80
25kg
Other flours.