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simbolo pasticceria

Cerealia Pasticceria

For the most demanding pastry chefs

Flours tested for use with sugars and fats such as in high-elasticity pastry processing.
4 different flours suitable for the production of biscuits, puff pastry, croissants and for very long leavening time (panettone, colomba).

Frolla

W: 200

Use:
The proper companion for your biscuit, cakes and pastry recipes

Product details

farina pasticceria cerealia Frolla anteprima

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