Flours for bread-making
Flours for bread-making
Our ideal flours and mixes for your quality baked goods, including the 'Denti Selection Flours' line and the 'Infibra' line with roasted wheat germ.
The careful selection of our grains, the state-of-the-art technology of our mills and the systematic controls we carry out guarantee the safety and exceptional consistency of the flours that have always made us stand out.
Find the perfect Molino Denti product for your needs.
Our Flours
Infibra
Type 1
W210 | Type '1' soft wheat flour from 100% Italian grains for professional use, with toasted wheat germ added. Ideal for bread, bread sticks, pizza, focaccia and biscuits.
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Infibra
Type 1
W300 | Type '1' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, focaccia and cakes with medium rising times.
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Bread-making line
Type 00
From W150 to W230 | Professional flours recommended for short leavening and direct processing.
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Bread-making line
Type 0
From W150 to W230 | Professional flours recommended for short leavening and direct processing.
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Infibra
Type 1
W380 | Type '1' soft wheat flour for professional use, type ‘1’ for professional use with toasted wheat germ added. Ideal for bread, pizza, leavened pastry products and for the preparation of biga and preferment starter doughs.
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Infibra
Type 2
W230 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, pasta and cakes with short rising times.
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Infibra
Type 2
W300 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, fresh pasta and big leavened with long rising times.
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Infibra
Type 2
W380 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, fresh pasta and big leavened with long rising times.
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Infibra
Infibra+
W350 | Soft wheat flour for professional use, with the addition of toasted bran, toasted middlings and toasted wheat germ. Ideal for bread, pizza, fresh pasta and leavened pastries.
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