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FROLLABASE
FROLLABASE
FROLLABASE

FROLLABASE

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  • Short description: PREMIX FOR BUTTER SHORTCRUST PASTRY
  • Product Code: 2126
  • Packaging: Bag of 15 Kg
  • Reward Points: 50
  • Availability: Product available for online sale (see Terms & Conditions)

Attention: Online purchases are allowed ONLY for bakeries, pastry shops and similar businesses holding a valid VAT number WITH REGISTERED OFFICE IN ITALY AND IN CERTAIN EUROPEAN COUNTRIES (listed in the terms and conditions).
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List price: 3.30 €/Kg + VAT (10%)

  • Price per package: 49.50€ + VAT (VAT not applicable for export)

FROLLABASE is a carefully calibrated and balanced flour blend for producing all types of butter-based shortcrust pastry, suitable for both manual processing and depositor machines. It ensures consistently crumbly yet firm pastry.

FROLLABASE is easy to prepare—just mix it with eggs and margarine. The resulting dough is smooth and easy to work with.

RECIPE for depositor machines or immediate shaping:

  • FROLLABASE: 1000 g
  • Eggs and/or egg yolks: 120 g
  • Cream margarine: 275-300 g

RECIPE with refrigeration before use:

  • FROLLABASE: 1000 g
  • Eggs and/or egg yolks: 150 g
  • Cream margarine: 300-325 g

RECIPE for piped shortcrust pastry:

  • FROLLABASE: 1000 g
  • Eggs and/or egg yolks: 200 g
  • Cream margarine: approx. 400 g

PREPARATION: Detailed on the label.

To view the specifications (ingredients, allergens, etc.)

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Tags: FROLLABASE, shortcrust pastry mix, tart base mix, cookie dough, buttery pastry, easy pastry mix, crumbly shortcrust