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
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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Infibra
Black Rice
W240 | Semi-finished product for professional use ideal for bread, dried products and pizza.
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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.
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Infibra
Turmeric, ginger and poppy
W320-W340 | Semi-finished product for professional use ideal for bread, pizza, bread sticks and focaccia.
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Infibra
Maize
W240 | Semi-finished product for professional use ideal for bread, dried products and pizza.
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Infibra
Buckwheat and seeds
W320-W340 | Semi-finished product for professional use ideal for bread and pizza.
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Infibra
Multigrain with seeds
W320-W340 | Semi-finished product for professional use ideal for bread, pizza and focaccia.
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Infibra
Chia and seeds
W320-W340 | Semi-finished product for professional use ideal for bread, pizza and focaccia.
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