Flours for
Pastry

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.

For the preparation of products with a more “rustic” flavour and in order to create an offering that is in line with the evolving needs of our consumers, we designed the professional flours of Granaio Italiano product range, including fine organic flour, whole-wheat flour, stone-milled flour, and Scelte di Campo line of products, made with 100% national wheat and having a certified supply chain.

Sebòn Biscuits and shortbread

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Biscuits and shortbread

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.

Formats: 25 kg

Usages: Biscuits and shortbread

Sebòn Sponge Cake

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Sponge Cake

Sebòn “00” flour for sponge cake is obtained by grinding wheat with a medium protein content, to produce a flour with a fine and impalpable grain size. It is ideal for preparing leavened cakes and sponge cake.

Formats: 25 kg

Usages: Cakes, sponge cake

Sebòn Croissant

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Croissant

Sebòn croissant flour (“00”) is obtained from grains with a high protein content, which are carefully selected and gently ground to obtain a flexible and workable flour, particularly suitable for all the preparations that involve rolling, such as puff pastry, sfogliatella and croissants.

Formats: 25 kg

Usages: Puff pastry, sfogliatella and croissants

Sebòn leavened recipes

Professione Pasticcere

Common wheat flour - type "00"

Sebòn leavened recipes

Sebòn flour (“00”) for leavened products is obtained from grains with a high protein content, which gives it high strength and stability. This makes it particularly suitable for the preparation of leavened products, such as “pandoro” and “panettone”, and is suitable for use in recipes with natural leavening and sourdough starter.

Formats: 25 kg

Usages: Recipes with natural leavening and sourdough starter.

Sebon Manitoba

Professione Pasticcere

Common wheat flour - type "00"

Sebon Manitoba

Sebòn Manitoba (type 00) flour is the most suitable for those who want to get the most out of pastry products that require long leavening times, indirect methods or the use of sourdough starter. It is characterized by high absorption and stability levels, ​​which make it ideal for use in a wide range of applications: from the production of leavened brioches and cakes for special occasions to sourdough starter refreshment.

Formats: 5 kg - 25 kg

Usages: Long leavening times, pastry products

Granaio Italiano Strong whole wheat

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano Strong whole wheat

Our strong “whole-wheat” flour, with wide or fine leaves, is obtained by grinding organic wheat with a high protein content. This makes it suitable for the preparation of bread and baked products rich in fibres, with direct methods, long leavening times and sourdough starter. Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rich of fibres products , long leavening times

Granaio Italiano Type 0 Bio Oro

Le Tradizionali

Common wheat flour - type "0"

Granaio Italiano Type 0 Bio Oro

BIO ORO type “0” flour is obtained by grinding organic wheat with a high protein content. This makes it ideal for all preparations with long leavening times, biga and sourdough starter, in the industry of bread, pastry and pizza making.

Formats: 25 kg

Usages: Rustic products, long leavening times

100% Stone-ground organic wheat

Le Integrali

Common wheat flour - whole wheat

100% Stone-ground organic wheat

Our flour from 100% stone-ground organic wheat retains all the characteristics of the cereal in terms of taste and nutritional content. It can be used as such, or mixed with other flours. It allows to prepare different types of bread and tasty baked products, giving a rustic appearance to the finished product thanks to the irregular grain size. It is ideal for bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic, rich in fibres products, organic

Granaio Italiano whole-wheat National Organic

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano whole-wheat National Organic

Our national “whole-wheat” organic flour, with wide or fine leaves, is obtained by grinding organic wheat with a low protein content. This makes it suitable for the preparation of bread and baked products rich in fibres, with direct methods and short leavening times. Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic, rich in fibers products, organic

Scelte di campo type 0 national

Le Tradizionali - Scelte di Campo

Common wheat flour - type "0"

Scelte di campo type 0 national

Our type “0” national flour, obtained by grinding 100% Italian common wheat, cultivated as part of “Scelte di Campo” supply chain, is guaranteed by ISO 22005 certification. It is ideal for all preparations with direct methods and short leavening times, including the preparation of hard bread, and Ferrara bread. It is also suitable for all uses in the industry of pizza and pastry making.

Formats: 25 kg

Usages: rustic bread, long leavening times

Scelte di campo type 0 Strong

Le Tradizionali - Scelte di Campo

Common wheat flour - type "0"

Scelte di campo type 0 Strong

Our type “0” strong flour, obtained by grinding 100% Italian common wheat, cultivated as part of “Scelte di Campo” supply chain, is guaranteed by ISO 22005 certification. It is ideal for all preparations with indirect methods and long leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, long leavening

Scelte di Campo type 2 national Stone-ground

Le Tradizionali - Scelte di Campo

Common wheat flour - type "2"

Scelte di Campo type 2 national Stone-ground

Our type “2” strong flour is obtained from stone-ground 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain, has a dark color and a lightly dotted appearance, and allows to obtain baked products with a nice amber colour, and a pleasant smell. It is ideal for all preparations with direct methods and short leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, short leavening

Scelte di Campo type 2 Strong Stone-ground

Le Tradizionali - Scelte di Campo

Common wheat flour - type "2"

Scelte di Campo type 2 Strong Stone-ground

Our type “2” strong flour is obtained from stone-ground 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain, has a dark color and a lightly dotted appearance, and allows to obtain baked products with a nice amber colour, and a pleasant smell. It is ideal for all preparations with direct methods and short leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, long leavening times

Scelte di Campo whole wheat national

Le Integrali - Scelte di Campo

Common wheat flour - whole wheat

Scelte di Campo whole wheat national

Our national “whole-wheat” flour, with wide or fine leaves, is obtained by grinding 100% Italian organic wheat with a low protein content, cultivated as part of “Scelte di Campo” supply chain. This makes it suitable for the preparation of bread and baked products rich in fibres, with direct methods and short leavening times. Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Products rich of fibres, short leavening times

Scelte di campo whole wheat Strong

Le Integrali - Scelte di Campo

Common wheat flour - whole wheat

Scelte di campo whole wheat Strong

Our strong “whole-wheat” flour, with wide or fine leaves, is obtained by grinding 100% Italian organic wheat with a high protein content, cultivated as part of “Scelte di Campo” supply chain. This makes it suitable for the preparation of bread and baked products rich in fibres, even with direct methods and long leavening times.  Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic rich of fibers product