Sebòn

Pastry chef’s word of honour.

 

Sèbon flours for pastry and confectionery are quality flours designed to meet the needs of master confectioners: experience, research, and advanced production technologies guarantee maximum accuracy, safety and quality. Perfect for helping you create your “sculptures of taste”, Sèbon flours offer a full range, well calibrated and with specific characteristics, including flours for biscuits and shortcrust pastry and flours for leavened cakes and cakes for special occasions.

Sèbon, recommended by every confectioner. Why? Because we test them for a long time in our experimental oven before distribution, in collaboration with master chefs, in order to create the perfect blend for your needs, starting from selected premium quality wheat.

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Biscuits and shortbread

Formats: 25 kg

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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.

Usages: Biscuits and shortbread

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Sponge Cake

Formats: 25 kg

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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.

Usages: Cakes, sponge cake

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Croissant

Formats: 25 kg

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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.

Usages: Puff pastry, sfogliatella and croissants

Professione Pasticcere

Common wheat flour - type "00"

Sebòn leavened recipes

Formats: 25 kg

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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.

Usages: Recipes with natural leavening and sourdough starter.

Professione Pasticcere

Common wheat flour - type "00"

Sebon Manitoba

Formats: 5 kg - 25 kg

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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.

Usages: Long leavening times, pastry products