Sebòn
Sèbon flours for pastry and confectionery are quality flours designed to meet the needs of master confectioners: experience, research, and advanced production technologies guarantee maximum accuracy, safety and quality. Perfect for helping you create your “sculptures of taste”, Sèbon flours offer a full range, well calibrated and with specific characteristics, including flours for biscuits and shortcrust pastry and flours for leavened cakes and cakes for special occasions.
Sèbon, recommended by every confectioner. Why? Because we test them for a long time in our experimental oven before distribution, in collaboration with master chefs, in order to create the perfect blend for your needs, starting from selected premium quality wheat.
Professione Pasticcere
Common wheat flour - type "00"
Sebòn Biscuits and shortbread
Formats: 25 kg - 5 kg - 1 kg
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.
Usages: Biscuits and shortbread
Professione Pasticcere
Common wheat flour - type "00"
Sebòn Sponge Cake
Formats: 25 kg
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.
Usages: Cakes, sponge cake
Professione Pasticcere
Common wheat flour - type "00"
Sebòn Croissant
Formats: 25 kg - 5 kg - 1 kg
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.
Usages: Puff pastry, sfogliatella and croissants
NEW FORMULA
Professione Pasticcere
Common wheat flour - type "00"
Sebòn Panettone
Formats: 25 kg - 5 kg - 1 kg
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.
Professione Pasticcere
Common wheat flour - type "00"
Sebon Manitoba
Formats: 25 kg
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.
Usages: Long proving times, pastry products
Looking for small sizes?
You can find our array of professional Sebòn flours 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!
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