Solutions for MasterPan Bakeries

Flours for Bakery and Pastry

Semi-finished products

Complementary Products

PaniPlus Flour

  • More extensible dough
  • Absorption (65%)
  • Wheat composition
  • Supports longer fermentation time


  • Eases the laminating work
  • Better adapts to pastry and cookie-making processes (multipurpose)
  • Excellent texture, uniform crumb in the final product
  • Higher yield in bread production
  • Large volume breads
  • Consistent quality