Type "00" soft wheat flour is perfect for the preparation of shortcrust pastry, thanks to its low protein (W150-170) which allows you to obtain a homogeneous dough, easily workable and also suitable for lamination. Its protein composition is balanced to guarantee good extensibility and a gluten that activates gradually, allowing perfect and fast processing, without making the finished product too crunchy or flaky. This flour effectively retains absorbed liquids without becoming sticky and can incorporate large quantities of fat, maintaining its shape during cooking and giving the shortcrust pastry a perfect crumbliness and crunchiness, without being excessively crumbly or "woody". Even after cooking, the pastry maintains its friability and compactness, allowing you to dip the biscuit without it disintegrating. Thanks to its fine grain size, this flour is impalpable to the touch and extremely delicate on the palate, also perfect for light, unenriched sponge cakes. In short, it is the ideal choice for obtaining perfect, delicate and tasty shortcrust pastry, with a consistency that remains even after cooking.
Molino Quaglia flour PETRA 6320 for shortcrust pastry 12.5 kg
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