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A famous company working in the bread-making and confectionary industry turned to Molino Pasini to have professional advices on some problems emerged in the production of certain confectionary products.
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| Case history - Special flours for the confectionary and bread-making industry
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Special flours for the confectionary and bread-making industry
| A famous company working in the bread-making and confectionary industry turned to Molino Pasini to have professional advices on some problems emerged in the production of certain confectionary products. |
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production of confectionary products
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| More specifically, the company reported that the flours used to produce vol-au-vents did not allow to give the product its traditional rounded shape; indeed, the dough withdrew with the result of giving vol-au-vents an irregular shape, aesthetically not very pleasant and not suitable for successive filling. |
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flours for vol-au-vents, flours for dough
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| An inspection of the production plant and the analyses carried out on the flours used allowed to understand that the typology of flour was not suitable for the realization of the product. In accordance with the company’s managers, the staff of Molino Pasini carried out several tests in order to find the most suitable flour, identifying a mix of wheats able to guarantee the perfect shape of the final product. |
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mix of wheats
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| The skill of technicians and the efficiency of laboratories for the analyses of flours allowed to create a profitable collaboration with the confectionery company, which has become one of the most reliable customer of Molino Pasini. |
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analyses of flours, confectionery company
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