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.
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Infibra
Primamacina Shortbread
W140-W170 | Soft wheat flour for professional use, ideal for shortbread and dried products.
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Bread-making line
Type 0 | W220 - W300
From W220 to W310 | Professional flours recommended for short, medium leavening and direct processing or with short biga.
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Infibra
Primamacina Bread
W240-W260 | Soft wheat flour for professional use, ideal for rustic bread, pan pizza and focaccia.
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Bread-making line
Type 0 | W400 - W520
From W400 to W520 | Professional flours recommended for medium-long, long leavening times and indirect processing with biga.
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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.
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Bread-making line
Type 0 | W320 - W430
From W310 to W430 | Professional flours recommended for medium, medium-long leavening and medium working with biga or indirect processing with biga.
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Bread-making line
Type 00 | W220 - W310
From W220 to W310 | Professional flours recommended for short and medium leavening and direct processing or short biga.
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Bread-making line
Type 00 | W320 - W430
From W320 to W430 | Professional flours recommended for medium, medium-long leavening and indirect processing with biga.
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