The Bongiovanni Frolla flour represents Italian pastry craft at its finest. Classified as a Tipo 0 soft wheat flour, it combines medium strength (W 140-180) with a protein content of around 10%, making it the perfect base for short and crumbly doughs. Unlike strong flours designed for bread or pizza, Frolla balances elasticity with delicate texture — ideal for sweet doughs that should melt in your mouth without chewiness.
At Crusters, we recommend this flour for anyone who wants to bake like a pâtissier while maintaining homemade warmth. Because of its fine granulation and controlled absorption, Frolla gives you the structure to shape delicate cookies, holiday pastries, and sweet tart bases without tough gluten development. Every batch bakes evenly with a light golden color and a rich, buttery aroma.
Why Crusters recommends Frolla
First, its mild strength (W 140-180) means your dough remains tender and crumbly, the hallmark of excellent shortcrust. Second, its balanced protein level ensures easy rolling and consistent texture, even after chilling. And third, its Tipo 0 composition adds just a touch of structure, so cookies hold shape during baking yet stay delicate inside.
Use it to craft classic kourabiedes with almonds and vanilla sugar, melomakarona with honey syrup and spices, or even cinnamon rolls filled with butter. For sweet tart bases, it pairs beautifully with our Petra 6384 flour for added aroma and slightly firmer crumb. A perfect blend for holiday desserts.
From Italian heritage to your kitchen
The Frolla flour originates from Bongiovanni’s family mill in Piedmont, where artisanal milling meets modern precision. This flour embodies a century. Old tradition of sweet dough craft, developed specifically for pastry chefs who want consistency and flavor depth. At Crusters, we import it directly in its 12.5 kg bag — the preferred size for serious bakers who love quality and control.
Because of its versatile nature, you can also mix it with our Bongiovanni Sfoglia flour for multi-layered pastry recipes like sweet focaccia or brioche rolls. With just a few adjustments in hydration and resting time, you’ll get a light, tender bake that smells like a true Italian pasticceria.
Recipe Idea – Holiday Butter Cookies
Ingredients: 500 g Bongiovanni Frolla Flour, 250 g butter, 200 g sugar, 2 eggs, zest of 1 orange, pinch of salt.
Cream butter and sugar, add eggs and zest, then fold in the flour and salt. Chill for 30 minutes, cut into shapes, and bake at 180°C for 12-14 minutes. Result: delicate, golden cookies that crumble gently and fill the room with aroma.
In summary
The Bongiovanni Frolla flour 12.5 kg is your key to perfect sweet doughs:
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Tipo 0 texture for shortcrust and cookies
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W 140-180 strength for crumbly, balanced doughs
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Protein 10% for tender yet stable results
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Ideal for cookies, tarts, holiday desserts and sweet rolls
For those who bake with heart, not just habit, this flour delivers the touch of Italy your desserts deserve.
