The CrumblyFlour of Molini Lario is a flour for sweets suitable for the production of biscuits, Shortbread, tarts, sponge cake and products of small pastries. The wheat used in this mixing give origin to a low gluten content, excellent characteristic to support shorter leavening time: the result obtained is a compact and crumbly pastry, or a soft sponge cake.
Rheological values: W 140/160 - flour type 00
The THE CRUMBLY / LA FRIABILE is far and away, one of our most popular items. People can't seem to get enough of it.