Sebon: farine per pasticceria

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

Sebòn flour for biscuits and shortbread is obtained by grinding wheat with a low protein content, which reduces the flour’s strength and gives it low absorption. This makes it ideal for baking biscuits of an appropriate size, shape and colour.

Usages: Biscuits and shortbread

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Sponge Cake

Formats: 25 kg

Sebòn flour for sponge cake is obtained by milling wheat with a medium protein content, to produce a flour with a very fine, almost impalpable grain. It is ideal for preparing raised cakes and sponges.

Usages: Cakes, sponge cake

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Croissant

Formats: 25 kg

Sebòn Croissant flour is obtained from grain with a high protein content, which is carefully selected and gently ground to obtain a flexible and workable flour. It is particularly suitable for all rolled out pastries, such as puff pastry, sfogliatella and croissants.

Usages: Puff pastry, sfogliatella and croissants

Professione Pasticcere

Common wheat flour - type "00"

Sebòn Lievitati

Formats: 25 kg

Sebòn Lievitati flour is obtained from grain with a high protein content, which makes it strong and lends it stability. It is therefore particularly suitable for highly raised Italian sweet breads, such as Pandoro and Panettone. It is also appropriate for recipes that depend on natural leavening and sourdough starters.

Usages: Recipes with natural leavening and sourdough starter.

Professione Pasticcere

Common wheat flour - type "00"

Sebon Manitoba

Formats: 5 kg - 25 kg

Sebòn Manitoba flour is recommended for those who want to get the most out of baked products that require a long proving time, an indirect method or the use of a sourdough starter. Having high absorption and stability, it is ideal for use in a wide range of recipes, from brioches to special occasion cakes and is also suitable for sourdough starter refreshment.

Usages: Long proving times, pastry products

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