Flours for pastry-making
Flours for pastry-making
Our ideal flours and mixes for your pastry preparations, including 'Pastry-making Line', the 'Infibra' line with roasted wheat germ and 'Dolce Vivo'.
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
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
Type 2
W380 | 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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Infibra
Primamacina Shortbread
W140-W170 | Soft wheat flour for professional use, ideal for shortbread and dried products.
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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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Pastry Line
Panettone
W380 - W400 | High quality "00" type soft wheat flour, ensuring maximum softness and consistency of leavened products, such as Panettone and Colomba.
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Pastry Line
Torte e Dolci Fritti
W270 - W300 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry, donut, tea pastry and breakfast pastry, sponge cake, cream puffs, fried and savoury desserts such as Chiacchiere, fried dumplings or fried cake.
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Pastry Line
Sfoglia
W330 - W350 | High quality "00" type soft wheat flour, recommended for the production of French croissant, brioches and maritozzi.
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