far pizza

 

Molino's production policy favours quality over quantity and adopts methods which make it possible to obtain natural, not forced, blends. In addiction to a process that derives from the tradition of washed wheat - for a better reaction of proteins and starches - there is an ethic to the grinding of the grains, so as not to warm them too much and to maintain the olfactory characteristics.

At the same time the folurs are ideal for more modern techniques, like the cold one, without altering the organoleptic features and gluten values.

» Download the catalogue Download

From now on also in Nobilgrano with wheat germ life!

» NOBILGRANO - PIZZA Blu

» NOBILGRANO - PIZZA Verde

» NOBILGRANO - PIZZA Rosa

Special flour for pizza tested by Master Gianluca Guagneli

WHEAT FLOUR TYPE 00
laNapoletana

W 310; P/L 0,70
5/25 Kg paper bags

WHEAT FLOUR TYPE 0 AND 00
RAPID PROCESSING "FR" ROSE

W 200; P/L 0,55
1/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
DIRECT MANUFACTURE "E" ROSE

W 250; P/L 0,55
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
BRIEF LEAVENING "N" BLUE

W 290; P/L 0,55
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
MEDIUM LEAVENING "R" GREEN

W 340; P/L 0,60
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 00
LONG LEAVENING "S" RED

W 390; P/L 0,60
5/10/25 Kg paper bags

Download the tech sheet: Download

WHEAT FLOUR TYPE 0 AND 1
BRIEF LEAVENING "E" ROSE

W 230; P/L 0,55
Sacchi da 10/25 Kg

WHEAT FLOUR TYPE 0 AND 1
MEDIUM LEAVENING "N" BLUE

W 290; P/L 0,55
Sacchi da 10/25 Kg

WHEAT FLOUR TYPE 0 AND 1
LONG LEAVENING "R" GREEN

W 340; P/L 0,55
Sacchi da 10/25 Kg