advices on flour uses

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MOLINOPASINI.COM THE ART OF FLOUR

Is it preferable to use “strong” flours, i.e. those that are richer in proteins? There are no better or worse flours; more simply, it is preferable to use the most suitable flours for each product.

FAQ


	Is it preferable to use “strong” flours, i.e. those that are richer in proteins? There are no better or worse flours; more simply, it is preferable to use the most suitable flours for each product. For example, a flour with a low protein content will be certainly more suitable than a stronger flour to prepare biscuits or short pastry, while a flour with a high protein content, therefore able to sustain proving processes, will be suitable to the preparation of panettone and croissants. See the line of flours for pastry-making

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