Molino Mariani Tipo 00 Cake and Pastry Frollina Flour (25kg / 55 lbs) non-food while retaining excellent stability

while retaining excellent stability

airy cornicione

Petra 0052 is an additive‑free white rye flour designed for characterful baking

It shines with both direct method long cold fermentation (48+ hours)

It is lighter than traditional models yet remains highly durable

Molino Mariani Tipo 00 Cake and Pastry Frollina Flour (25kg / 55 lbs) non-food while retaining excellent stabilityUncompromising on quality, Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flour since its inception in 1905. This very soft flour is obtained from the milling of an extraordinary wheat variety coming from our Marche region is characterized by a unique starch able to easily absorb fats in the dough, making it a wonderful choice for pastries. This flour is recommended for cookies, biscuits, cakes, doughnuts, and sponge