Flour for pastry-making - Import export

W: 380 - 400. Patent flour obtained from selected italian, european and north american wheats. Ideal for doughs with long rising times. Ideal to obtain a great volume development. Recommendend for Panettoni, Pandori, Colombe, "Veneziane" and babàs. 10KG

W: 320 - 330. Patent flour obtained from selected italian, european and north american wheats. Suitable to produce doughs that require to be laminated, folded and rolled. Ideal to obtain layered, flaky and voluminous products. Recommended for brioches and croissants.

W: 250 - 260. Patent flour obtained from selected italian and european wheats. It is characterised by plasticity and strength. Ideal for direct doughs with medium rising times. Ideal to produce tender and flaky puff pastry, suitable for sweet and savory recipes. Recommended for millefeuille, palmiers, vol-au-vent, small pastry and puff pastry pizzas.

W: 120 - 130. Patent flour obtained from selected italian and european wheats. Ideal for rapid doughs. Ideal to produce friable and tasty shortcrust pastry. Recommended for all shortcrust pastry based preparations: tarts, shortbreads, pastries and biscuits, wafers.

Rice Flour Green food from Russia. Gluten free. ARATAY rice flour is made of rice grown on fertile soils in Krasnodar Territory, Russia. We use gentle technology that means 2 times less fertilizers and fungicides. ARATAY rice flour improves immunity, cleanses the body, improves metabolism. It is useful for diabetes, allergies, obesity, cardiovascular diseases. It turns any baked goods into superfood.

WITH THIS MACHINE YOU WILL BE ABLE TO MAKE: Butter biscuits, almond doughs, curly biscuits, homemade biscuits, polvorones, perrunillas, mantecados, etc. •Uniform and fast production, avoiding punishing the dough or any alteration of its natural characteristics. •For medium and large productions, depending on the product and model. •Easy and quick change of moulds. •Intelligent production management by means of HMI panel, recipe programming. WIRE CUTTING AND MOULDS WITH A GREAT VARIETY OF SHAPES AND SIZES: For dense or hard doughs.

Sugar Paste Fondant is used for covering and decorating cakes having softened by rolling or kneading through the roller and reaching the desired thickness. Excellent covering and decoration, various colors. During shelf life, sugar paste protects its color and form and it is kneaded easily, no stickiness and breaking occur. It is an ideal product for garnishing cakes and giving decorative shapes to them. Easily kneaded and shaped, and doesn’t stick or split. Given shapes preserve their forms for a long time. Kneaded into any desired shape and after flattening with a rolling pin, it can be used for cake coverings or giving decorative figures.