The essence of Bongiovanni Sfoglia flour
The Bongiovanni Sfoglia flour is crafted for precision and creativity. Made from selected soft wheat and finely milled into a pure Tipo 00 texture, it ensures a silky, balanced dough every time. With a strength level of W 280-300, it provides the perfect foundation for laminated, enriched, or layered recipes — both sweet and savory.
Unlike standard flours, Sfoglia was developed to handle butter-rich doughs without losing elasticity. It supports the structure of puff pastry while keeping the crumb delicate and light. Every fold, every rise, delivers crispness, aroma, and consistency.
Why Crusters recommends it for pastry & desserts
At Crusters, we view Sfoglia not just as a professional flour, but as a creative tool for pastry lovers and dessert makers. It’s the flour that brings finesse to every buttery layer, from croissants and Danish pastries to sweet pies and mille-feuille.
Because of its elasticity, you can also use it to make brioche-style sweet doughs or elegant tarts that need structure yet remain tender. For example, blend 70% Sfoglia with 30% of our Petra 6384 Flour for rich holiday desserts or festive rolls — the result is a smooth, aromatic dough with a balanced, creamy flavor.
For professional results at home
Whether you’re layering butter for puff pastry or shaping delicate biscuits, this flour ensures even hydration, reliable gluten development, and consistent volume in baking. It’s ideal for pastry chefs, bakers, and home enthusiasts who want to achieve a truly artisan finish without compromise.
To get the best results, maintain a hydration level around 55-60% and allow your doughs to rest between laminations. The elasticity of Bongiovanni Sfoglia will help you achieve thin, well-defined layers that bake evenly and rise beautifully in the oven.
Recipe idea – Sweet Puff Pastry Rolls
Ingredients:
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1 kg Bongiovanni Sfoglia Flour
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600 ml cold water
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80 g sugar
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20 g salt
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20 g fresh yeast
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300 g cold butter for lamination
Mix flour, sugar, salt, water, and yeast. Knead until smooth, then chill for 30 minutes. Add the butter block and give three folds (turns). Rest for 1 hour. Roll to 3 mm thickness, cut into strips, roll, and bake at 200°C for 20 minutes. The result: crisp, golden pastries with tender crumb and balanced sweetness.
In short
The Bongiovanni Sfoglia Flour 12.5 kg offers:
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Tipo 00 texture for fine pastry and laminated doughs
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Strength W 280-300 for elasticity and expansion
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Ideal for puff pastry, croissants, tarts, and layered desserts
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Consistent absorption and flawless rise
For those who love baking that feels both creative and precise, Sfoglia is the flour that never fails to impress.
