Infibra flour

A wide range of flours and semi-finished products for professional use, 100% natural with roasted wheat germ.

The Infibra products ensure valuable nutritional properties for every type of preparation, resulting in a nutritious finished product that is big on taste and personality.

The different, carefully selected lines, including 'Classic Line', 'Primamacina', 'Pizza', 'Grains & Seeds', 'Spirulina' and 'Proteic' guarantee Molino Denti's signature high quality.

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Our Flours

Filters Infibra

Infibra

Type 1 | W210

W210 | Type '1' soft wheat flour from 100% Italian grains for professional use, with toasted wheat germ added. Ideal for bread, bread sticks, pizza, focaccia and biscuits.

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Infibra

Type 1 | W300

W300 | Type '1' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, focaccia and cakes with medium rising times.

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Infibra

Type 1 | W380

W380 | Type '1' soft wheat flour for professional use, type ‘1’ for professional use with toasted wheat germ added. Ideal for bread, pizza, leavened pastry products and for the preparation of biga and preferment starter doughs.

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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

Type 2 | W380

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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