Sebòn type “00” flour for biscuits and shortbread is obtained by grinding wheat with low protein content, which gives the flour low absorption and reduced strength, making it ideal for preparing biscuits of appropriate sizes and shapes.
The pastry and confectionery industry is evolving quickly and the selection of quality ingredients is a must for every confectioner, in order to create high-value “artifacts” in terms of taste and aesthetics, day after day.
To create these “sculptures of taste”, the use of special flours for the pastry and confectionery shops is paramount in the industry, which demands high and constant quality.
With this in mind, Mulino Padano developed Sèbon range of flours, specifically intended for the most demanding professionals in the industry, like confectioners. Sèbon range of products, with flours for pastry and confectionery shops calibrated with different strengths, from the ones recommended for biscuits and shortcrust pastry to those for leavened cakes and cakes for special occasions.