What it is
Molino Pasini Panettone flour is a professional wheat flour formulated for panettone and other large leavened pastries. Its high strength is intended to support dough structure during long fermentation.
Producer and format
The reference is supplied as Molino Pasini type 00 flour in a 25 kg sack. This professional format is designed for pastry laboratories and bakeries producing regular batches of large leavened cakes.
Organoleptic profile
Used in the right formula, the flour supports a well-structured dough, regular alveolation and a soft finished crumb. The flour itself has a neutral cereal profile that leaves room for the butter, eggs, sugar, fruit and other recipe ingredients.
Professional uses and quantities
Weigh the flour according to the bakery's panettone or large-leavened recipe and keep the formula consistent from batch to batch. The flour is suitable for panettone, colomba, pandoro and similar festive bakes; the 25 kg sack supports planned production without changing the recipe dose.
Common mistakes to avoid
Do not change hydration, mixing or fermentation times without checking the recipe response. Avoid adding flour by eye during mixing, and do not confuse a long-fermentation flour with a generic flour for short doughs.
Storage and handling
Store the unopened sack in a cool, dry and clean place, protected from humidity and heat. After opening, close it carefully and use clean, dry utensils when dosing the flour.
LAPA logistics in Switzerland
LAPA supplies the 25 kg Molino Pasini sack across Switzerland as a dry-pantry format for professional pastry production. The pack suits bakeries, pastry shops, hotels and catering kitchens preparing large leavened products.
Who it is for
This reference is for pastry professionals who need a dedicated high-strength flour for panettone-style doughs and consistent long-fermentation work. It is useful for planned seasonal and regular production.
