Flours for pizzas
Flours for pizzas
Our ideal flours and mixes for all types of pizza, including the 'Anima di Grano' line, 'Anima Verace' and the 'Infibra Pizza' 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
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 Noir
W350-W360 | Soft wheat flour for professional use, ideal for bread, pizza, sourdough products. Ideal for high-hydration doughs.
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Infibra
Primamacina Bread
W240-W260 | Soft wheat flour for professional use, ideal for rustic bread, pan pizza and focaccia.
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Infibra
Primamacina Pizza
W360-W370 | Soft wheat flour for professional use, ideal for classic pizza doughs with long rising and proofing times.
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Infibra
Zero+
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 | 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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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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Infibra
Rustic Crokkia
W290-W350 | Semi-finished product for professional use. Thanks to its high hydration capacity, it is ideal for pizza alla pala.
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