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
Primamacina Noir
W350-W360 | Soft wheat flour for professional use, ideal for bread, pizza, sourdough products. Ideal for high-hydration doughs.
Discover
Infibra
Primamacina Shortbread
W140-W170 | Soft wheat flour for professional use, ideal for shortbread and dried products.
Discover
Bread-making line
Type 0
From W220 to W310 | Professional flours recommended for short, medium leavening and direct processing or with short biga.
Discover
Infibra
Primamacina Bread
W240-W260 | Soft wheat flour for professional use, ideal for rustic bread, pan pizza and focaccia.
Discover
Bread-making line
Type 0
From W400 to W520 | Professional flours recommended for medium-long, long leavening times and indirect processing with biga.
Discover
Infibra
Primamacina Leavened
W400-W430 | Soft wheat flour for professional use, ideal for leavened products, puff pastry products, the preparation of biga and preferment starter doughs.
Discover
Bread-making line
Type 0
From W310 to W430 | Professional flours recommended for medium, medium-long leavening and medium working with biga or indirect processing with biga.
Discover
Bread-making line
Type 00
From W220 to W310 | Professional flours recommended for short and medium leavening and direct processing or short biga.
Discover
Bread-making line
Type 00
From W320 to W430 | Professional flours recommended for medium, medium-long leavening and indirect processing with biga.
Discover