The pastry and confectionery industry is evolving quickly and the selection of quality ingredients is a must for every confectioner, in order to create high-value “artifacts” in terms of taste and aesthetics, day after day.
To create these “sculptures of taste”, the use of special flours for the pastry and confectionery shops is paramountin the industry, which demands high and constant quality.
With this in mind, Mulino Padano developed Sèbon range of flours, specifically intended for the most demanding professionals in the industry, like confectioners. Sèbon range of products, with flours for pastry and confectionery shops calibrated with different strengths, from the ones recommended for biscuits and shortcrust pastry to those for leavened cakes and cakes for special occasions.
For the preparation of products with a more “rustic” flavour and in order to create an offering that is in line with the evolving needs of our consumers, we designed the professional flours of Granaio Italiano product range, including fine whole-wheat flour, stone-milled flour, and Scelte di Campo line of products,made with 100% Italian wheat and having a certified supply chain.
To personalize your recipes, combining healthiness to an unmistakable tastiness, you’ll also find GranEssere, the high-fibre products line. It includes advanced ingredients like Bran, Fine Bran and Wheat Germ, and the GustoFibra flours, all realized with an exclusive method based on a totally natural use of steam.
Sebòn flour for biscuits and shortbread is obtained by grinding wheat with a low protein content, which reduces the flour’s strength and gives it low absorption. This makes it ideal for baking biscuits of an appropriate size, shape and colour.
Sebòn flour for sponge cake is obtained by milling wheat with a medium protein content, to produce a flour with a very fine, almost impalpable grain. It is ideal for preparing raised cakes and sponges.
Sebòn Croissant flour is obtained from grain with a high protein content, which is carefully selected and gently ground to obtain a flexible and workable flour. It is particularly suitable for all rolled out pastries, such as puff pastry, sfogliatella and croissants.
Type “00” Sebòn Panettone flour, today in a renewed formula, is the ideal flour for the preparation of highly leavened products, such as Panettone, Pandoro and Colomba, and for reinvigorating either liquid or solid sourdough starters.
Obtained from soft wheat grain which is naturally rich in gluten, the new Sebòn Panettone flour develops a gluten web with the right balance between extensibility and elasticity, eliminating the rigidity that can lead to the contraction of the product after cooking and its detachment from the baking cup. Its high absorption index facilitates the handling of dough characterized by a high percentages of liquid, fat and dried ingredients, ensuring that the leavened product does not vitrify and remains soft and perfectly textured, for much longer than products made with other Panettone flours.
The dough remains very malleable no matter how high its percentage of hydration and develops consistently both during proving and cooking, for a great leavened product with a regular and harmonious shape.
Usages: Recipes with natural leavening and sourdough starter.
Sebòn Manitoba flour is recommended for those who want to get the most out of baked products that require a long proving time, an indirect method or the use of a sourdough starter. Having high absorption and stability, it is ideal for use in a wide range of recipes, from brioches to special occasion cakes and is also suitable for sourdough starter refreshment.
GranEssere Coarse Bran, obtained by the natural StabilEasy® method, is coarse grained and offers the advantages of a prolonged shelf life, the total reduction of bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.
Usages: Sweet and savory doughs, healthy and fiber-rich products where the clearly visible leaves are needed.
GranEssere Fine Bran, obtained with the natural StabilEasy® method, is fine grained, has an extended shelf life, reduced bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.
Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products where fine grained leaves are needed.
Soft wheat germ, a minimal fraction of the caryopsis, has a high nutritional value and a sweet, intense taste but its use is limited by an extremely short shelf life. Our GranEssere Wheat Germ overcomes this problem thanks to the natural StabilEasy® method, which gives it a long shelf life without affecting its nutritional value or distinct aroma.
Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products with remarkable organoleptic qualities.
Gustofibra N°3, a whole wheat flour, rich in fibre and wheat germ, is obtained with the natural StabilEasy® method which gives it a unique aroma and taste, while guaranteeing a longer shelf life. This makes it an ideal ingredient for baked goods with an unmistakable flavour.
Usages: Sweet and savory doughs in which you want to use wholemeal flour with remarkable organoleptic qualities and a long shelf life.
Gustofibra N°4 flour, obtained with the natural StabilEasy® method, contains wheat germ, one of the richest natural sources of vitamin E and a powerful antioxidant. Using GustoFibra N°4 helps satisfy the daily requirement of this fundamental vitamin while improving the fragrance of baked products.
Usages: Sweet and savory doughs in which you want to use a flour enriched with wheat germ with a long shelf life as well as remarkable organoleptic and nutritional qualities.
Our Granaio Italiano Type “1” Nazionale flour is dark in colour and lightly speckled in appearance. It allows you to obtain baked products with a good amber colour, pleasant aroma and a more decisive taste than products that can be obtained with a type “0” or “00” flour. It is ideal for all recipes requiring short proving times.
Our Granaio Italiano Type “1” Forte flour, with its dark colour and lightly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Milled from strong wheat, it is ideal for all recipes with long proving times, even those that use sourdough starters.
Our Granaio Italiano Type “2” Nazionale flour, with its dark colour and a decidedly speckled appearance, allows you to obtain baked products with a good amber colour, pleasant aroma and a more decisive taste than products that can be obtained with a type “0” or “00” flour. It is ideal for all recipes that require short proving times.
Our Granaio Italiano Type “2” Forte flour, with its dark colour and decidedly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Milled from strong wheat, it is ideal for all recipes with long proving times, or a sourdough starter.
Our Granaio Italiano Type “2” Nazionale Stone-ground flour, with its dark colour and decidedly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Stone-ground from wheat with a low protein content, without removing the wheat-germ, it is ideal for all recipes requiring short proving times and using direct methods.
Our Granaio Italiano Type “2” Forte Stone-ground flour, with its dark colour and decidedly speckled appearance, results in baked products with a good amber colour and pleasant aroma. Stone-ground from wheat with a low protein content, without removing the wheat-germ, it is ideal for all recipes requiring long proving times including those using sourdough starters.
Our Granaio Italiano Nazionale whole wheat flour, is milled from wheat with a high protein content and either a coarse or fine grain. This makes it suitable for the preparation of bread and other baked products rich in fibre, using direct methods and short proving times.
Usages: Products rich in fibre, short proving times
Our Granaio Italiano Forte whole wheat flour, is milled from wheat with a high protein content and either a coarse or fine grain. This makes it suitable for the preparation of bread and other baked products rich in fibre, using indirect methods, long proving times and sourdough starters.
Usages: Products rich in fibre, long proving times
Our 100% Forte stone-ground whole wheat flour, which retains all the taste and nutritional content of the cereal, can be used alone, or mixed with other flours. Its irregular grain size gives a rustic appearance to the various types of bread and other flavoursome baked products it can be used for.
Usages: Products rich in fibre, long proving times
Our Scelte di Campo type “0” Nazionale flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. It is ideal for all recipes using direct methods and requiring short proving times.
Our Scelte di Campo type “0” Forte flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. It is ideal for all recipes using indirect methods and requiring long proving times.
Our type “1” Nazionale flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. Characterised by a slightly darker colour and light flecking, it is ideal for all recipes that require a short leavening time.
Our type “1” Forte flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. Characterised by a slightly darker colour and light flecking, it is ideal for recipes that require long leavening times, including sourdough, as it is milled from strong grain.
Our Scelte di Campo type “2” Nazionale Stone-ground flour is milled from 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain. It is dark in colour and has a decidedly speckled appearance, which results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring short proving times.
Our Scelte di Campo type “2” Forte Stone-ground is a strong flour milled from 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain. Its dark color and decidedly speckled appearance, results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring long proving times.
Our Scelte di Campo Nazionale whole wheat flour, milled from 100% Italian wheat with a low protein content and cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. It is suitable for the preparation of bread and other baked products rich in fibre, with direct methods and short proving times.
Usages: Products rich in fibre, short proving times
Our Scelte di Campo Forte whole wheat flour, milled from 100% Italian wheat with a high protein content and cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. This strong flour is suitable for the preparation of bread and other baked products rich in fibre, which use indirect methods and require long proving times.
Usages: Products rich in fibre, long proving times
You will find an array of professional flours for pâtisserie in small sizes in the Mulino Padano Shop. Register as a professional or, if you are a homebaker, as a private individual, to reap numerous advantages. The more you buy, the more you save!
