For soft and crumbly desserts, well leavened and with a delicate taste.
Wheat starch of the highest quality, PANEANGELI Frumina can be substituted for part of the flour to obtain a porous dough, perfect for soft and crumbly desserts, with a delicate taste and well leavened. For a smooth and velvety consistency in the preparation of creams, mustards and puddings, PANEANGELI Frumina is an excellent substitute for flour.
The PANEANGELI Frumina is available in a 250 g box.
