Bakery for Pastry

The perfect base for every sweet creation

Pastry is an art that requires high quality ingredients to obtain impeccable results. Molino Braga offers a range of professional flours designed to guarantee structure, lightness and taste to your desserts. From fags to yeasts, each flour is designed to meet the needs of artisan pastries and professionals in the sector.

Professional flours for each preparation

The headlights Molino Braga are selected to ensure excellent results at every stage of processing. We offer specific solutions for:

• Frolle and cookies – Ideal for friable and consistent doughs, perfect for tarts, biscuits and flakes.
• Soft cakes and Pan of Spain – Light and balanced flours to get airy sweets and perfect consistency.
• Yeast from pastries – For panettoni, colombe, brioche and croissant, they guarantee a high absorption capacity and excellent yeast development.
• Pasta pasta – They ensure a perfect and fragrant peeling, essential for millefoglie and leaflets.
• Complete and rustic sweets – Stone grinds for a more intense and fiber-rich taste, perfect for natural and healthy desserts.
• Gluten Free Pastry – Solutions designed to ensure excellent results even in the absence of gluten.

Why choose the flours for pastries Molino Braga?

Our headlights are the result of an accurate selection of the best raw materials and a processing process designed to ensure optimal performance.

• Constant and certified quality, for stacks that maintain structure and workability.
• Ideal elasticity and resistance for hangings that require long processing.
• Excellent cooking, always soft and fragrant desserts.
• Versatility for all needs, with traditional, integral and special headlights.
• Customized solutions for laboratories and large productions.
• Technical support dedicated to support professionals with targeted advice.
• Greater freshness and preservation of the finished product.
  
  

The most popular bakery flours

Among the most appreciated solutions from pastry professionals:

• Flour for Panettone and Big Lievitati – High strength and great absorption capacity for perfect dough.
• Flour for Frolle and Biscotti – Excellent Friability and optimal workability.
• Flour for Croissant and Brioches – Elasticity and structure ideal for laminated dough.
• Integral Flour for Rustic Pain – More fibers and flavor for authentic desserts.

Dedicated to professionals

Molino Braga is at the side of pastries, artisanal workshops and pastry industries to offer top quality flours, personalized advice and tailor-made solutions. Contact us to discover our full range and find the perfect flour for your sweet creation.