Invent, create, and amaze: in three words, the art of pastry. Martimucci’s line of semolina and flour for pastry dedicates a variety of blends to pastry chefs, crafted from the finest selected grains, to express their artistry in the laboratory. Each preparation requires a different type of flour and semolina, but all adhere to extremely high-quality standards to achieve the level of fine pastry.

Remilled Durum Wheat Semolina ideal for Tarts and Shortcrust pastry

Soft Wheat Flour type ‘0’ ideal for Leavened goods

Soft Wheat Flour type ‘0’ ideal for Cakes and Small Pastries

Soft Wheat Flour type ‘0’ ideal for Brioches and Croissants

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