Recipes for home made preparations

Easy and simple recipes for home made preparations.

Biscuits

Flour: INFIBRA +

Tart

Flour: INFIBRA +

Tart

Flour: INFIBRA 210

FOCACCIA

Flour: INFIBRA

Buns

Flour: INFIBRA 210

BREAD

Flour: INFIBRA 300

PIZZA

Flour: INFIBRA +

TAGLIATELLE

Flour: INFIBRA +

TIGELLEĀ 

Flour: INFIBRA 210

ORANGE CAKE

Flour: INFIBRA 210

Apple cake

Flour: INFIBRA +

Yogurt Apple cakeĀ 

Flour: INFIBRA 210

Recipes for Professional Bread-Making

Professional recepies for bread-making.

Bread INFIBRA +, v1

Flour: INFIBRA +

Recipe of: Andrea Pau, master baker

Bread INFIBRA +, v2

Flour: INFIBRA +

Recipe of: Andrea Pau, master baker

Rustic baguette, autolysis method

Flour: INFIBRA 1 /300

Recipe of: Andrea Pau, master baker

Rustic bread

Flour: INFIBRA 2 /230

Recipe of: Andrea Pau, master baker

Rustic Ciabattina

Flour: INFIBRA 1 /380

Recipe of: Andrea Pau, master baker

Breadsticks

Flour: INFIBRA 1 /210 KM0

Recipe of: Andrea Pau, master baker

Sliced bread, direct method

Flour: INFIBRA 2 /230

Recipe of: Andrea Pau, master baker

Professional Recipes for Pizza

Professional recipes for pizza & co.

Neapolitan style thin crust Pizza direct method

Flour: INFIBRA 1/300

Recipe of: Andrea Pau, master baker

INFIBRA+ Pizza

Flour: INFIBRA +

Recipe of: Salvatore Salviani, master pizzaiolo

INFIBRA1 Pizza

Flour: INFIBRA 1/380

Recipe of: Salvatore Salviani, master pizzaiolo

Whole Wheat Pizza

Flour: Integrale S

Recipe of: Salvatore Salviani, master pizzaiolo

Recipe for pastry

Recipes for the production of croissants, cakes, biscuits, base pasties and other confectionery products specially designed for the use of flour, blends and semi-finished products from Molino Denti range.

Recipe of: Andrea Pau, master baker

Puff pastry

Flour: INFIBRA 1/300

Recipe of: Andrea Pau, master baker

Delicate Shortcrust pastry KM0

Flour: INFIBRA 1/210 KM0

Recipe of: Andrea Pau, master baker

Roman-style white pizza

Flour: INFIBRA 1/300

Recipe of: Andrea Pau, master baker

Croissants, direct method

Flour: INFIBRA 1/380