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MOLINO BERTOLO VIRGINIO
31040 COVOLO DI PEDEROBBA (TV) - Via Dogana Vecchia, 10
C.F. e R.I.: BRT VGN 59E 03 G408W P. IVA 00210760260
Tel. 0423.64043 - Fax 0423.681869
www.molinobertolo.it - e-mail: [email protected]
PASTRYMAKING
Traditional Italian Cakes
Not all cakes require the same flour. The choice must
be carefully and skilfully made: The pastry chef knows.
The large range of traditional Italian cakes require
diversification, but especially attention to quality.
Careful selection of the wheat, experience and quality
control mean that Molino Bertolo’s range of flours
for cake making caters for all needs. So every cake
shop will produce excellent results time after time,
whether it be short pastry, puff pastry, or Panettone.
Our team of highly-skilled technicians is available to
meet specific requests from industry or large-scale
distribution, from traditional doughs to cold-cabinet
technologies.
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MOLINO BERTOLO VIRGINIO
31040 COVOLO DI PEDEROBBA (TV) - Via Dogana Vecchia, 10
C.F. e R.I.: BRT VGN 59E 03 G408W P. IVA 00210760260
Tel. 0423.64043 - Fax 0423.681869
www.molinobertolo.it - e-mail: [email protected]
PASTRYMAKING
Flour for master pastry chefs
Colour
Name
W*
P/L*
Ideal for
Transport
*Values quoted may be subject to variation
BISCOTTI E FROLLE
DELLA NONNA
A soft wheat stoneground flour with distinctive flavour, perfume and the
consistency of a grain which has not been overheated thanks to the long
stonegrinding process.
Bulk, 25-1 kg
FARRO E MUESLI
Ingredients: 47% farro flour, water, 26% muesli, vegetable fat, sugar, yeast, sea
salt, egg. Emulsifier: rapeseed lecithin. Thickeners: guar gum, milk derivatives,
enzymes. Antioxidant: ascorbic acid
Bulk, 25-1 kg
140/190
0,38/0,42
• Shortcrust pastry • Tart pastry • Tea pastries
• Biscuits • Sweet and savoury pastries
Bulk, 25-1 kg
“0” e “00” MANITOBA 420/450
0,50/0,52
• Panettone cake • Colomba cake • Pandoro Cake
• Babà cake • To cut with weaker flours
Bulk, 25-1 kg
LIEVITATI
DI CASA BERTOLO
450/480
0,60/0,70
“0” e “00” DESSERT
190/210
0,40/0,45
• Sponge cakes • Ring Doughnuts • Torta Margherita
• Torta Paradiso • Tarts • Crumbles • Lady’s Kisses
Bulk, 25-1 kg
“0” e “00” BIGNE’
240/260
0,40/0,45
• Sweet and savoury pastries • Cream puffs, fritters
• Doughnuts • custard tarts and puff pastry
Bulk, 25-1 kg
“0” e “00” SFOGLIA
300/320
0,48/0,50
• Croissants • Puff pastry • Cannoli • Puff pastry fans
• Millefeuille
Bulk, 25-1 kg
“0” e “00” KRAPFEN
360/400
0,50/0,52
• Brioches • Full-fat butter pastry • Deep-frozen
croissants • Baba • Doughnuts
Bulk, 25-1 kg
“0” e “00” FROLLA
LIEVITATI DI
CASA BERTOLO
DOLCE NERA
DOLCE NERA
• Panettone cake • Colomba cake
Product ready to use for the preparation of cakes and sponges. Just add
water, mix in a food mixer until a homogeneous dough is formed, then bake
in a cake tin
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Bulk, 25-1 kg
1 kg
MOLINO BERTOLO VIRGINIO
31040 COVOLO DI PEDEROBBA (TV) - Via Dogana Vecchia, 10
C.F. e R.I.: BRT VGN 59E 03 G408W P. IVA 00210760260
Tel. 0423.64043 - Fax 0423.681869
www.molinobertolo.it - e-mail: [email protected]
Flour for master pastry chefs
BISCOTTI E FROLLE
DELLA NONNA
FARRO E MUESLI
“0” e “00” FROLLA
“0” e “00” MANITOBA
LIEVITATI
DI CASA BERTOLO
LIEVITATI DI
CASA BERTOLO
A soft wheat stoneground
flour with distinctive flavour,
perfume and the consistency
of a grain which has not been
overheated thanks to the long
stonegrinding process.
Ingredients: 47% farro flour,
water, 26% muesli, vegetable
fat, sugar, yeast, sea salt, egg.
Emulsifier: rapeseed lecithin.
Thickeners: guar gum,
milk derivatives, enzymes.
Antioxidant: ascorbic acid.
This flour gives the dough a
well-balanced structure: not
too stiff, in order to prevent
the pastry from becoming
excessively hard, nor too crisp,
to prevent the final product
from crumbling.
Flour for cakes unmatchable
for panettone, pandoro and
colomba. It can be used also as
cut flour for weak flours.
“0” e “00” DESSERT
“0” e “00” BIGNE’
“0” e “00” SFOGLIA
“0” e “00” KRAPFEN
DOLCE NERA
DOLCE NERA
This flour for cakes is suitable
for both traditional and
instantaneous proving, typical
of baking powder; the mixture
does not become stiff and
forms a regular, fine and soft
alveolation.
This flour greatly withstands
the instantaneous proving
typical of cream puffs and
fritters. The final product is soft
and light. Ideal also for cream
cakes.
This flour provides excellent
results puff pastry. The dough
may be easily processed and
withstands long manufacturing
stages.
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Thanks to its special protein
structure, this flour withstands
the addition of fats very well.
The final product shows
a pleasant light colour
with a significant growth,
while maintaining excellent
softness. Even when frozen,
its organoleptic properties
remain unaltered.
Product ready to use for
the preparation of cakes
and sponges. Just add water,
mix in a food mixer until
a homogeneous dough is
formed, then bake in a cake
tin.