The strong point of Molini Lario is the range of flours developed in favour of artisan pastry. The selection of high-quality wheat, suitable for obtaining these flours for sweets - is associated with a process of grinding the wheat that enhances the elasticity properties of the flour and high water absorption capacity.
FARINA FROLLA is obtained by mixing and processing highly selected grains and is particularly suited for making: shortcrust
pastry, Pate Brisée, biscuits, sponge cake and cakes.
This flour, owing to its particular composition, enables to obtain shortcrust pastry with a particularly homogeneous structure and bestows the finished products with the right balance between friability and compactness. When used in sponge cake and cakes, it makes the pastry fluffy and the finished products light and homogeneous.
Rheological values: W 170/190 P/L 0.45-0.60
FARINA SFOGLIA is obtained by mixing and processing highly selected grains and is particularly suited for making: cream horns, puff pastry fans, savoury snacks, voi au vents, and all puff pastry products.
This flour, particularly soft, allows to work with great ease of lamination, obtaining products which have an exceptional texture and friability, an excellent volume, regular and constant results. Ideai also for products subjected to freezing process.
Rheological values: W 300-330 P/L 0.45-0.55
FARINA LIEVITATI is obtained by mixing and processing highly selected grains and is particularly suited for making: croissants, brioches, krapfen, donuts and other leavened pastries.
This flour combines great elasticity characteristics with excellent absorption as well as great stability and constancy. In croissants and puff pastry products the results are excellent in terms of lightness and puffiness. In all leavened pastries it ensures excellent leavening ability, and in finished products a regular, homogeneous and high volume texture. lt is extremely suited for controlled leavening processes.
Rheological values: W 360-380 P/L 0.45-0.60
FARINA PANETTONE is obtained by mixing and processing highly selected grains and is particularly suited for making: Panettone, Pandoro, Colomba, Veneziana, focaccia Veneta, and other pastry specialities which require a long rising time.
This very elastic and structured flour allows to process products for recurring feasts with great result reliability. lt's also extremely suited for processing leavened pastries which have to undergo freezing processes.
Rheological values: W 420-450 P/L 0.50-0.65
