Pastry & Panettone Flour

Soft flours for cakes and tarts, and strong ones for croissants, brioche and panettone.

Not sure which flour? Take the 30-second quiz →

GuideUltimate Guide to Modern Open-Crumb Panettone (Complete Recipe & Method)From tuning a stiff starter to a light, open-crumb panettone, step by step.Read the guide →

49 flours

Top pick Mulino Caputo

Caputo Baking Flour 00 · 1kg

Best for Cakes & cookies

Strength: Low W 200–220

$5.99 USD

82 total reviews

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Foricher Les Moulins

Foricher Bagatelle T45 Gruau · 1kg

Best for Croissant & laminated

Strength: Medium W 250+

$6.99 USD

31 total reviews

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Molino Quaglia

Petra 0101HP Croissant · 2.5kg

Best for Croissant & laminated

Strength: Very strong W 390–420

$19.99 USD

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Molino Dallagiovanna

Dallagiovanna Panettone · 5kg

Best for Panettone

Strength: Very strong W 390

$34.99 USD

18 total reviews

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Molino Quaglia

Petra Chef · 1kg

Everyday all-purpose

11.5% protein

$6.99 USD

13 total reviews

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Molino Quaglia

Petra 6384 Panettone · 5kg

Best for Panettone

Strength: Very strong W 370–390

$34.99 USD

7 total reviews

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Foricher Les Moulins

Foricher Bagatelle T55 · 1kg

Everyday all-purpose

Strength: Medium W 250+

$6.99 USD

11 total reviews

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Molino Pasini

Pasini Panettone Flour · 10kg

Best for Panettone

Strength: Very strong W 390–420

$79.99 USD

~~$79.99 USD~~ $79.99 USD

Ships free

11 total reviews

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Molino Dallagiovanna

Dallagiovanna Rinfresco · 1kg

Strength: Very strong W 380

$4.99 USD

~~$4.99 USD~~ $4.99 USD

16 total reviews

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Molino Dallagiovanna

Dallagiovanna Frolla Tipo 00 · 1kg

Best for Cakes & cookies

Strength: Low W 150–190

$4.99 USD

7 total reviews

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Molino Dallagiovanna

Dallagiovanna Sfoglia · 5kg

Best for Croissant & laminated

Strength: Strong W 280–320

$24.99 USD

~~$24.99 USD~~ $24.99 USD

8 total reviews

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Molino Quaglia

Petra 6384 Panettone · 12.5kg

Best for Panettone

Strength: Very strong W 370–390

$79.99 USD

Ships free

7 total reviews

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Molino Pasini

Pasini Panettone Flour · 25kg

Best for Panettone

Strength: Very strong W 390–420

$129.99 USD

Ships free

3 total reviews

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Molino Paolo Mariani

Mariani Frollina Tipo 00 · 1kg

Best for Cakes & cookies

Strength: Low W 160

$4.99 USD

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Molino Pasini

Pasini Mille Bolle Panettone · 25kg

Best for Panettone

Strength: Very strong W 410–430

$139.99 USD

Ships free

1 total reviews

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Molino Pasini

Pasini Panettone Flour · 1kg

Best for Panettone

Strength: Very strong W 390–420

$8.99 USD

27 total reviews

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Molino Quaglia

Petra 6384 Panettone · 0.5kg

Best for Panettone

Strength: Very strong W 370–390

$4.99 USD

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Molino Paolo Mariani

Mariani Frollina Tipo 00 · 25kg

Best for Cakes & cookies

Strength: Low W 160

$89.99 USD

Ships free

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Molino Dallagiovanna

Dallagiovanna Panettone · 25kg

Best for Panettone

Strength: Very strong W 390

$99.99 USD

1 total reviews

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Molino Quaglia

Petra 0005 Gluten-Free Pastry Mix · 3kg

$49.99 USD

Ships free

1 total reviews

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Molino Dallagiovanna

Dallagiovanna LeDivine Anna · 1kg

Strength: Very strong W 380

$4.99 USD

~~$5.99 USD~~ $4.99 USD

7 total reviews

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Molino Pasini

Pasini Riposata Grande Cuvée · 25kg

Best for Panettone

Strength: Very strong W 420–470

$89.99 USD

~~$139.99 USD~~ $89.99 USD

Ships free

3 total reviews

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Molini Pizzuti

Pizzuti Manitoba Tipo 0 · 5kg

Best for Brioche

Strength: Very strong W 350

$19.99 USD

~~$28.99 USD~~ $19.99 USD

5 total reviews

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Mulino Padano

Padano Panettone Tipo 00 · 1kg

Best for Panettone

Strength: Very strong W 380–400

$7.99 USD

2 total reviews

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Show 24 more flours

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Which pastry flour should I buy?

Pastry flours sit at both ends of the strength scale, so start with what you are making.

Cakes, cookies, tarts and shortcrust want a soft, Low-strength Tipo 00 (around W 150–220). It keeps crumbs tender and short.

Croissants and puff pastry need strength to survive lamination: a French T45 gruau or a Strong Tipo 00. Brioche, panettone, pandoro and colomba need the strongest flours we sell, W 350 and up, to carry the butter, sugar and eggs through long rises.

The style pages above take you straight to each group.

Common questions

What is the best flour for panettone?

A very strong flour made for it, usually W 350–420 or more. Panettone rises for many hours under a heavy load of butter, sugar and yolks, and only a very strong flour holds that structure. See the Panettone page.

Can I use 00 flour for cakes?

Yes, as long as it is a soft 00. Tipo 00 only tells you how refined the flour is; it can be soft enough for cakes or strong enough for panettone. Check the strength band on each card.

What flour do I need for croissants?

A strong flour that can take repeated folding: a French T45 gruau or a strong Italian 00 made for laminated dough. The Croissant page lists both.

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Pastry & Panettone Flour

Caputo Baking Flour 00 · 1kg

Foricher Bagatelle T45 Gruau · 1kg

Petra 0101HP Croissant · 2.5kg

Dallagiovanna Panettone · 5kg

Petra Chef · 1kg

Petra 6384 Panettone · 5kg

Foricher Bagatelle T55 · 1kg

Pasini Panettone Flour · 10kg

Dallagiovanna Rinfresco · 1kg

Dallagiovanna Frolla Tipo 00 · 1kg

Dallagiovanna Sfoglia · 5kg

Petra 6384 Panettone · 12.5kg

Pasini Panettone Flour · 25kg

Mariani Frollina Tipo 00 · 1kg

Pasini Mille Bolle Panettone · 25kg

Pasini Panettone Flour · 1kg

Petra 6384 Panettone · 0.5kg

Mariani Frollina Tipo 00 · 25kg

Dallagiovanna Panettone · 25kg

Petra 0005 Gluten-Free Pastry Mix · 3kg

Dallagiovanna LeDivine Anna · 1kg

Pasini Riposata Grande Cuvée · 25kg

Pizzuti Manitoba Tipo 0 · 5kg

Padano Panettone Tipo 00 · 1kg

Which pastry flour should I buy?

Common questions

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