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Flours for bread-making

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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 cerealisemi

Infibra

Buckwheat and seeds

W320-W340 | Semi-finished product for professional use ideal for bread and pizza.

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INFIBRA cerealisemi

Infibra

Multigrain with seeds

W320-W340 | Semi-finished product for professional use ideal for bread, pizza and focaccia.

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INFIBRA cerealisemi

Infibra

Chia and seeds

W320-W340 | Semi-finished product for professional use ideal for bread, pizza and focaccia.

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Panetteria tipo0 pink

Bread-making line

Type 0 - 100% Italian wheat

W290-W320 | Professional flours recommended for medium, medium-long leavening and medium working with biga or indirect processing with biga.

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Panetteria tipo0 red

Bread-making line

Type 0 - 100% Italian wheat

W190-W230 | Professional flour recommended for short leavening and direct processing.

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Panetteria integrale

Bread-making line

Wholemeal - 100% Italian wheat

W280-W340 | Common wheat flour type "Wholemeal S" with coarse bran.

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INFIBRA proteico

Infibra

Proteic

Semi-finished product for professional use with 30% more protein and low sugar content. Ideal for bread.

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INFIBRA cerealisemi

Infibra

Nerissima

W320-W340 | Semi-finished product for professional use ideal for pizza and dark bread.

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