This unique flour will open up your world of gluten-free baking!
Ideal for the preparation of bakery products such as bread, pizza. It \'a product that is very versatile and workable characterized by a large hydration capacity. Glutinò is a product with exceptional and unique features for the preparation of products that also people who are allergic or intolerant to gluten can taste.
Are you planning to bake by your self Panettone this year? No pressure, we can help you! Use this wheat flour type 00 grinded by cast iron cylinders, as it\'s perfect for the preparation of panettone, colomba, pandoro and great sweet leavened!
Wheat flour for panettone and leavened - wheat flour Strong flour , the result of the mixing of soft wheats naturally rich in gluten, studied for the production of leavened. In the long work in yeast she makes the best of its potential. Ideal for complex machining where you make several successive bodies and long rising (panettone, pandoro, dove and large leavened in general) and in which you add high amounts of fat or candied fruit. The protein composition ensures excellent elasticity and high extensibility and ensures a perfect seal and stability of the dough that expands with regularity without sagging, presenting a great development in both leavening phase and for cooking even in the presence of high quantities of heavy ingredients (raisins , candies, icing, etc.)
This flour was specifically created with fresh pasta making in mind!
The Molino Quaglia GRAN PASTA soft-wheat flour is easy to work and allows you to make a thin and stable pastry. Together with the eggs, the particular quality of this flour gives the dough a typical and persistent yellow colour. The pasta obtained has a good consistency, does not overcook easily and absorbs any type of sauces and condiments.