For Sweets
Whether homemade or from the pastry shop, desserts represent sharing and celebration, transforming simple occasions into special moments.
A Symbol of Happiness and Togetherness
When dessert is served, it has the important task of impressing guests and completing the meal. A true ritual of indulgence that offers moments of sharing and delight.
Food and affection are intertwined, as at the table we eat, we talk, and we listen to one another. As the final dish, dessert brings this magical moment to a delightful close.
“No matter what, there's always room for dessert.”
Flour for Your Dessert Recipes
Choosing the right flour is essential for a recipe's success. Different recipes need different types of flour. A thorough understanding of ingredients, methods, techniques, and chemical and physical reactions is the first step toward creating a perfectly crafted dessert.
00 Flour for Desserts
This 00 flour for Desserts is perfect for making sweets and yeasted doughs. It is made by grinding fine domestic grains and produces high-yield, high-gluten doughs with medium absorption.
This flour is specifically designed for recipes that use fats like margarine or butter. It's ideal for making desserts, shortbreads, and cookies.
0 Flour for Professional Recipes
This Type 0 Flour for Professional Recipes was specifically designed with the needs of professional bakers in mind. Recommended for baking, for preferment doughs, or for fortifying less robust flour. Ideal for preparing high-hydration doughs that need to rise for hours.
Manitoba 0 Flour for Long Fermentations
Manitoba Type 0 Flour is made by milling high-gluten wheat. It is excellent for baked goods with high-hydration doughs, doughs with long proofing times, or even for refreshing your dough starter. It is a very elastic flour and makes for a dough that is strong, tensile, and less prone to deflation. It can also be mixed with other flours to increase the strength of the flour.
Rustic Whole Wheat Flour with Fiber
Whole Wheat Flour, thanks to its high soluble fiber content, can absorb a lot of liquid and tends to rise less. It ensures an excellent yield and extended shelf life of the dough. It is relatively low in carbohydrates and calories, while containing plenty of nutrients, including protein, bran, and vitamins. Use it to make pizza dough that's especially flavorful!
Le farine per le tue ricette dolci
La scelta della giusta farina è essenziale per la buona riuscita di una ricetta. È fondamentale scegliere la materia prima in base alla lavorazione prevista. La conoscenza di materie prime, metodi, tecniche, reazioni chimico/fisiche sarà il primo passo per ottenere un dolce a regola d'arte.
Farina 00 la novellino per dolci
La Farina 00 La Novellino per Dolci è adatta alla preparazione di dolci e lievitati. Si ottiene dalla macinazione di grani fini nazionali ed è dotata di una buona forza con un discreto assorbimento e alta resa di impasto.
Questa farina è studiata appositamente per tutte le preparazioni che prevedono l’impiego di grassi come margarina o burro. Ideale per dolci, frolle e biscotti.
Farina 0 manitoba per grandi lievitati
La Farina 0 Manitoba è ottenuta dalla macinazione di grani selezionati di forza. Ottima per ricette ad alta idratazione, a lunga lievitazione o per il rinfresco del lievito madre. È una farina molto estensibile, che consente di ottenere un impasto resistente, più tenace e meno soggetto a sgonfiarsi. Utile anche miscelata ad altre farine per aumentare la forza.
Farina integrale rustica con fibra
La Farina Integrale grazie alla ricchezza di fibre nobili ha una capacità di assorbimento di liquidi molto elevata e una minore tendenza alla lievitazione. Assicura un'ottima resa produttiva e una prolungata durata dell'impasto. Ha un apporto di glucidi e calorie particolarmente basso e dosi superiori di elementi nutrienti come proteine, crusca e vitamine. Il suo utilizzo è consigliato per la realizzazione di pizze particolarmente fragranti.
How to Make Tasty Desserts that are High-quality and Healthy
Types of Dough
Straight dough, also called direct dough, is when fresh ingredients are kneaded together all at once, and then left to rise. Indirect doughs are made using a pre-ferment, like when making pizza doughs. For the best pre-ferments, you need to use a high-strength flour (like a W 300).
Hydration
When talking about doughs, hydration refers to the ratio of water to flour. The amount of hydration needed determines whether you should use a weak, medium-stength, or high-strength flour.
Rising
Longer rising times need higher-strength flours. Yeast reacts to the amount of gluten in the flour you choose, so using a high-gluten flour will ensure that your dough will have a nice consistency. On the contrary, for short rising times, using a high-strength flour would result in a dough that is too tough.
