Uncompromised
quality and authenticity.
The balance between art and science is at the heart of baking and both elements can blend perfectly with the expert use of high quality ingredients. The Reale range of flours is the result of the union between creativity and rigorous technique, a rediscovery of traditional Italian pasticceria.
Discovering tradition
The Reale flours are made using the best wheat, chosen carefully and milled with respect, without nothing added.
Aimed at all areas of professional patisserie and pastry-making, the Reale flours bring forth the real taste and aromas of all freshly baked pastries, from shortcrusts and croissants to festive sweet breads.
Reale frolla
Naturally low in protein, this flour is perfect for short working times, even without proving. The dough incorporates fats with great ease, and cooking brings out a uniform golden colour and a pleasantly crisp texture.
SPECIFICATIONS
Reale sfoglia
The right amount of gluten gives a very elastic dough which easily supports lamination. It effortlessly binds with fats and it keeps them in the warmth of the oven to form thin, crumbly and well-separated layers.
SPECIFICATIONS
Reale brioches
A perfect balance of elasticity and strength results in a soft and workable dough. The dough flakes easily when cooked, creating a resistant structure that supports proving. It is also suitable for cold chain distribution.
SPECIFICATIONS
Reale panettone
A protein-rich flour, it is perfect for indirect doughs and long working times, even with starters. It is incredibly aromatic, and develops a soft but sturdy crumb that can easily support nuts, dried fruit and other ingredients typically used in enriched doughs.
SPECIFICATIONS