Cuvée flours


The grinded wholegrain blend and the rich nutritional value of the precious cereals used make this cuvèe flour make it an excellent base for pastry doughs and cookies with a distinct flavor and high friability.

USE:Suitable for making cookies and pastry doughs.
  • Art. 104215 kg

Basic recipe:

1,000 g Alleluia
500 g butter
350 g sugar
250 g eggs
5 g baking yeast
2,105 g Total

Mix the sugar and butter, then add the remaining ingredients and knead for a minute. Place the dough in the fridge for at least two hours. Then, roll the dough with the sheeter to achieve a thickness of 4 to 5 mm and stuff to taste. Bake at 180°C for 22 to 27 minutes depending on the size of the pie.
Note: Ideally, it is best to process the dough the following day.
The recipe must be adapted to the technique and tools used.