LE FAVOLOSE
Pastry flours

 

Paolo  Mariani helps you to give your best in all the sweet preparations. The new line of flour ‘LE FAVOLOSE’ (The Faboulous), created by Giuliano Pediconi and the best Italian pastry chefs, boasts new flours which are carefully designed for different needs. Perfect for enhancing the flavour and aroma of sweets for the most demanding palates.
In the words of Paolo Mariani: all that remains is to try them!!

TYPE 00 FROLLINA 
A flour produced with an extraordinary Marche region wheat, rich in starch and amylopectin (with the right balance between amylose and amylopectin) and with the right amount of protein.
Extremely light flour able to readily absorb the fats and give a product with great friability and crunchiness.
Ideal for biscuits, sponge cakes and doughnuts.

 

Technical characteristics

Protein d.m.

min. 9.0%

Gluten d.m.

min. 7.0%

W

150 – 170

P/L

0.40 – 0.45

Stability

min. 7′

Absorption

min. 52%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

TYPE 00 BRIOCHES
In tracing the problems presented by wheats coming from afar, we have been able to create, after years of research, a blend of Italian wheats (Romagna and Marche) that are exceptional for the production of all types of brioche, savoury croissants and daily leavened products in general.
The flour produced has the right balance of strength and elasticity, therefore it is able to produce doughs that can be easily worked in puff pastry machines and with great stability, both in terms of leavening and freezing.

 

Technical characteristics

Protein d.m.

min. 13.5%

Gluten d.m.

min. 11.5%

W

320 – 340

P/L

0.55 – 0.60

Stability

min. 13′

Absorption

min. 55%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

TYPE 00 PUFF & CHOUX PASTRIES
A blend of particular wheats that give us a chance to obtain a flour with good extensibility and stability.
A key factor, which should not be underestimated, is the type of starch which it contains and results in an extraordinarily crisp puff pastry.

 

Technical characteristics

Protein d.m.

min. 13.0%

Gluten d.m.

min. 11.0%

W

260 – 280

P/L

0.40 – 0.45

Stability

min. 11′

Absorption

min. 50%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

TYPE 0 SPECIAL MANITOBA FOR LEAVENED PASTRY
This type “0” flour is ideal for croissants, fruitcakes, doughnuts and leavened products requiring long fermentation times. Excellent for reviving sourdough and for getting the best results in terms of leavening.

 

Technical characteristics

Protein d.m.

min. 14.0%

Gluten d.m.

min. 12.0%

W

360 – 380

P/L

0.60 – 0.65

Stability

min. 15′

Absorption

min. 60%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

TYPE 0 PANETTONE 
Canadian wheats are the best for large leavened cakes. After careful selection we obtained the right blend that is rich in protein and with great stability.
The flour is prepared at least 60 days prior to use to give it time to mature and improve its technological characteristics.
Ideal for working with sourdoughs, such as “panettone”, Easter dove bread, “pandoro” yeast bread and fruitcake.

 

Technical characteristics

Protein d.m.

min. 15.0%

Gluten d.m.

min. 13.0%

W

380 – 400

P/L

0.65 – 0.75

Stability

min. 17′

Absorption

min. 60%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

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