Flour type "1" with wheat germ for cakes and shortcrust pastry is created and signed by Master Pastry Chef Salvatore De Riso. This flour is produced with a mixture of specific grains for the production of shortcrust pastry, sponge cake and cakes. The dough is easy and fast, well homogeneous. The finished product is well balanced in structure and particularly crumbly.
Flour strength: W 220
Suggestions: indicated for the production of tarts, cookies and sponge cake. If mixed at 50% with "Sal De Riso - Lievitati" flour, it becomes the right base for puff pastries.
Storage tips: store in a cool and dry place below 25°, with 65% maximum humidity, away from light. Once opened, simply close the package on itself, fastening it with a clothespin.
Allergens: product containing gluten. May contain traces of soy.
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Sal De Riso - Flour for shortcrust pastry and cakes by Molino Colombo
Warnings: Before using or consuming the product, please always carefully read the label and the warnings and instructions provided on the product by the manufacturer.
