The best flour for Christmas baking – Farina per dolci Molini Pizzuti

Sweets, cookies and St. Martin's rolls

Farina per dolci flour is easy to process and holds its shape, so the resulting pastry is tender and evenly baked. It is ideal for Linz cookies, for example. The result will be perfectly tender and supple at the same time.

Sponge and cake cases

The dough remains fluffy and supple, with a fine and regular structure, an ideal base for cakes and roulades.

Cupcakes and cakes

Thanks to fine type 00 wheat flour, desserts gain an even volume and a beautifully light crumb.

Fluffy yeast desserts

Perfect for Christmas cakes or sweet buns, where it will promote the stability and elasticity of the dough.

Pancakes

Thanks to the ideal composition, Farina per Dolci flour allows you to prepare pancakes that are comparable to the finest French crêpes.

Classica all-purpose flour is great on its own, but when combined with other flours, you get doughs with even better properties:

For fluffy cakes

80% Farina per dolci + 20% Manitoba → the dough holds its shape better and stays soft longer.

For biscuits and shortcrust pastry

70% Farina per dolci + 30% L'Integrale whole wheat flour → more flavor and fiber.

For sweet yeast pastries

60% Farina per dolci + 40% Classica → the dough is soft, yet stable.