proverbio

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.

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Special flour for pizza tested by Master Gianluca Guagneli

WHEAT FLOUR TYPE 00
DIRECT MANIFACTURE

W 240; P/L 0,55
25 Kg paper bags
Ideal for manufacture unit 6 - 7 hours of leavening at 18°C

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WHEAT FLOUR TYPE 00
BRIEF LEAVENING

W 290; P/L 0,60
25 Kg paper bags
Ideal for manufacture unit 10 hours of leavening at 18°C

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WHEAT FLOUR TYPE 00
MEDIUM LEAVENING

W 340; P/L 0,60
25 Kg ang 1 Kg paper bags
Ideal for manufacture unit 15 hours of leavening at 18°C

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WHEAT FLOUR TYPE 00
LONG LEAVENING

W 390; P/L 0,60
25 Kg paper bags
Ideal for manufacture unit 18 - 20 hours of leavening at 18°C

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