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
Spirulina with seeds
W290-W310 | Flour for professional use with the addition of Italian organic spirulina algae, sunflower seeds and hemp seeds. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta.
Discover
Infibra
Spirulina without seeds
W290-W310 | Flour for professional use with the addition of Italian organic spirulina algae. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta.
Discover
Infibra
Black Rice
W240 | Semi-finished product for professional use ideal for bread, dried products and pizza.
Discover
Infibra
Wholegrain spelt
W320-W340 | Semi-finished product for professional use made with type '1' soft wheat flour, and the addition of wholegrain spelt flour, dried natural soft wheat yeast and toasted wheat germ. Ideal for bread and pizza.
Discover
Infibra
Turmeric, ginger and poppy
W320-W340 | Semi-finished product for professional use ideal for bread, pizza, bread sticks and focaccia.
Discover
Infibra
Maize
W240 | Semi-finished product for professional use ideal for bread, dried products and pizza.
Discover