Sal De Riso – Short Crust and Cakes – Type 1 with Wheat Germ – ‘LE ECCELLENZE’ Line
CHARACTERISTICS:
Flour strength: W 220
Net weight: 2 kg
Flour type ‘1’ with wheat germ for cakes and shortcrust pastry is created and signed by master pastry chef Salvatore De Riso. This cake flour is made from a mixture of grains specifically for the production of short pastry, sponge cakes and cakes. The dough is quick and easy, well homogeneous. The finished product is well balanced in structure and particularly crumbly.
USE:
Suitable for making tarts, biscuits and sponge cakes. When mixed 50% with ‘Sal De Riso – Lievitati’ flour, it becomes the right base for puff pastry cakes.
Storage recommendations: Store in a cool, dry place below 25°, with 65% maximum humidity out of the light. Once opened, simply close the package on itself, securing it with a clothes peg.
Allergens: Product containing gluten. May contain traces of soya.
