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
Mammmà
W350 | Semi-finished product for professional use ideal for pizzas and focaccia with long rising times.
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Infibra
Zero+ | W250
W250 | Type '0' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, small leavened goods and straight doughs.
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Infibra
Zero+ | W340
W340 | Type '0' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza and leavened goods with medium rising times and the preparation of biga and preferment starter doughs.
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Bread-making line
Wholemeal S
W280-W340 | Common wheat flour type "Wholemeal S" with coarse bran.
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Infibra
Classic Crokkia
W300-W370 | Semi-finished product for professional use ideal for pinsa, pizza alla pala and Roman-style focaccia.
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