Flours for fresh pasta

Our ideal flours for all types of fresh pasta, including the 'Flours for fresh pasta' 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

Type 2 | W230

W230 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, pasta and cakes with short rising times.

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Infibra

Type 2 | W300

W300 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, fresh pasta and big leavened with long rising times.

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Infibra

Infibra+

W350 | Soft wheat flour for professional use, with the addition of toasted bran, toasted middlings and toasted wheat germ. Ideal for bread, pizza, fresh pasta and leavened pastries.

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Flours for fresh pasta

Pasta Sfoglia

W210-W240 | Flour with very low ash content, ideal for fresh pasta, for manual preparations or by means of kneading and drawing machines. Particularly suitable for puff pastry.

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Flours for fresh pasta

Calibrata

W180 - W240 | Flour with very low ash content, ideal for fresh pasta, for manual preparations or by means of kneading and drawing machines.

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Flours for fresh pasta

Granito

W160 - W200 | Flour with very low ash content, ideal for fresh pasta, for manual preparations or by means of kneading and drawing machines.

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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.

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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.

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