DESSERT FLOUR
As a leading flour mill, Molino Signetti has been creating high-quality flour products for over 50 years. We understand the fine balance between flavor and texture in baking and we specialize in creating the perfect flour for all types of pastry products. Our flour is designed to support the production of pastry products, including shortcrust pastries and biscuits, puff pastry, croissants, fried and large leavened products. With a focus on quality and innovation, Molino Signetti is the perfect choice for all your baking needs.
FLOURS FOR PASTRY
SHORTCRUST AND BISCUITS
Blend of gentle grains, but with an adequate protein level and low levels of ash, for crumbly and amber shortcrust pastries.
BRIOCHES AND CROISSANTS
Flours with maximum protein values and stability, in order to allow maximum resistance to cold processing or even freezing processes.
GREAT LEAVENED PRODUCTS
You can obtain large increases in volume with our leavened flour and can incorporate increased quantities of fat due to its elasticity. Guaranteed flavours, colors and alveoli.
THE FRIED
Flours with formidable elasticity, guarantees maximum dough opening in the frying phase, for light and fragrant staples, krapfen and chiacchiere.