Farine in Pasticceria
The pastry chef's flours.
Technically exceptional flours for professional patisserie. Every gram calibrated for the protein, absorption, and structure that high pastry demands.
Where Le 5 Stagioni serves the pizzaiolo, Le Sinfonie serves the pastry chef.
Pastry forgives nothing. Every gram, every degree, every hour of fermentation shows in the finished piece.
Le Sinfonie is Agugiaro & Figna's signature line for the world of high pastry, a range of technically exceptional flours formulated for the precise demands of professional patisserie, from lamination and proofing to the long, enriched fermentations that define the craft.
It is built for precision, doughs measured in grams, worked in stages, and judged in hours.
Three flours. One standard.
Each calibrated for a discipline of the craft: sponge, lamination, and long leavening.
Magistrale
Long Leavening
Magistrale
Type 00 · Soft Wheat Flour
Ideal for long-fermentation panettone, veneziane, focaccia, and pandoro. Built for doughs enriched with butter and eggs, with stable, balanced fermentation through extended proofing. The designated flour of the Panettone World Championship.
Protein 14% · Pack 10 kg
Croissant
Lamination
Croissant
Type 00 · Soft Wheat Flour
Formulated for croissants, puff pastry, and viennoiserie. Balanced elasticity and extensibility for easy shaping, reliable lamination after extended resting, and consistent volume through proofing and baking.
Protein 13.5% · Pack 10 kg
Pan di Spagna
Sponge & Baked
Pan di Spagna
Type 00 · Soft Wheat Flour
Ideal for sponge cakes, choux, muffins, and light fried specialties. Low elasticity and excellent extensibility support proper expansion, and it absorbs and retains syrups well for moist, tender results.
Protein 14% · Pack 10 kg
The proof is in the crumb.
Lamination you can count on. The soft, feathery pull of a long-leavened dough. The fine, tender crumb of a sponge cake. This is what calibrated flour makes possible.
Lamination - Croissant flour
Panettone al cioccolato - Magistrale flour
Tropezienne - Le Sinfonie flour
Maritozzo - Magistrale flour
Chef Antonio Bachour
Born and raised in Puerto Rico, where food was the family business, Antonio Bachour is one of the most decorated and recognized pastry chefs in the world. Chef Bachour collaborates with some of the world's most celebrated chefs, delivers more than 40 pastry classes annually worldwide, has authored seven books and his bakery/bistro Bachour Miami has been recognized four consecutive years by the Michelin Guide Bib Gourmand.
Chef Bachour serves as Global Ambassador of Le Sinfonie. In addition, he has collaborated directly with Agugiaro & Figna to develop three technical baking mixes under the Faridea brand: Gran Croissant Pro, Gran Cake Pro, and Gran Lieviti Pro. All three are available now in the US market.
@antonio.bachour
Panettone World Championship
The first global team competition dedicated exclusively to panettone. All products are made entirely live during the event, with Le Sinfonie's Magistrale as the designated flour for every competing team.
Compose your next masterpiece.
Professional pastry flours, milled by Agugiaro & Figna.
Relais Desserts & its master chefs
Le Sinfonie is a partner of Relais Desserts, the prestigious international association of haute pastry founded in France in 1981, bringing together some of the finest Maisons and master pastry chefs worldwide.
Le Sinfonie also collaborates with leading pastry & culinary institutions worldwide