This flour is made from high-quality wheat varieties with excellent gluten characteristics from Germany and Austria and therefore ensures stable and elastic doughs. It is particularly suitable for doughs with long developing times (such as baked goods that are made with fermentation delay or fermentation interruption) and is recommended for the finest confectionery products rich in fats, sugar and eggs.

The special composition of this flour with the highest gluten characteristics results from a blend of the best European wheat varieties. It is suitable for doughs with a particularly long leavening time as well as ciabattas and the finest confectionery such as puff pastry or panettone.

Our exclusive panettone flour has been specially developed to meet the highest standards. Its fine milling and high protein content ensure optimal gluten development – essential for achieving the characteristic volume and airy texture of a perfect panettone or colomba. Thanks to its excellent water absorption and dough stability, it supports long fermentation processes and guarantees a uniform crumb structure and outstanding freshness retention.