STRONG POINTS
Ideal for production lines and for rolling
Special for admixture in products processed in refrigerators - freezers
Suitable for mixing with other flours
BENEFITS FOR THE PROFESSIONAL
Crispy crust
Excellent cellulisation
Delicious and fluffy bread
The strawberry-flavoured mousse of the Carte D'Or Buffet dessert range has a fine strawberry flavour and a characteristic creamy texture. Its original recipe ensures that it retains its air bubbles over the entire surface and inside when cut with a spoon. Strawberry, Chocolate & Vanilla.
Luxury flour from soft wheat, special for the production of croissants
POWERFUL POINTS
The ideal flour for the production of croissants
Suitable for the production of pre-cooked and frozen croissants
Very high elasticity
High resistance to mechanical stress during the production process
Produces strong doughs capable of withstanding high fat and sugar contents
Ideal also for the production of similar fine bakery products
BENEFITS FOR THE PROFESSIONAL
Stability and quality of finished products
Very good cellulosity and volume of finished products
Ideal for frozen products
Preservation of finished products
STRONG POINTS
Particular external and internal appearance
Unique aroma and special taste of finished products
Suitable for slow curing and for frozen dough
BENEFITS FOR THE PROFESSIONAL
Cost savings due to very high absorbency
Long shelf life of finished products
The Chocolate Cake from the Carte D'Or Buffet dessert range has a strong, distinctive flavour and is very easy to prepare. It offers the professional the possibility for endless experimentation with both additives and coatings to create other desserts and personalised signature recipes.
POWERFUL POINTS
Ideal for difficult bakery and pastry products (such as brioche)
High gluten content
Ideal as a means of improving bakery and confectionery products
Suitable for admixtures in bakery, confectionery and puff pastry products
BENEFITS FOR THE PROFESSIONAL
The ideal choice for unique bakery and confectionery products
Medium granulated flour from durum wheat, fortified with dried rye leaven and wheat flour
STRONG POINTS
Extra leavened effect, without extra effort
Suitable for mixing with all flours
Uniqueness in its variety of applications
Mixing with other flours to produce European sourdough breads
BENEFITS FOR THE PROFESSIONAL
Cost savings due to absorbency
Short production time for sourdough bread
Preservation of finished products
Specific appearance of finished products
Consistent quality of sourdough bread
Unique aroma, taste and texture of finished products
