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Flours for pastry-making

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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

Pasticceria frolla

Pastry Line

Frolla

W140 - W160 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry in general, biscuits, shortbread, tarts.

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INFIBRA tipo1 210

Infibra

Type 1

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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Mix dolcevivo

Large leavened products mix

Dolce Vivo

Mix for large recurrence leavened goods.

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INFIBRA tipo1 300

Infibra

Type 1

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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Pasticceria croissant

Pastry Line

Croissant

W380 - W390 | High quality "00" type soft wheat flour, recommended for breakfast products as puff pastry, croissant, brioches and veneziane.

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Pasticceria sfoglia soft

Pastry Line

Sfoglia Soft

W270 - W280 | High quality "00" type soft wheat flour, ensuring maximum friability for puff pastry production.

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INFIBRA tipo1 380

Infibra

Type 1

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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Pasticceria lievitati

Pastry Line

Lievitati

W400 - W430 | High quality "00" type soft wheat flour, recommended for the production of sweet dough very rich and hydrated and for long leaven.

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INFIBRA tipo2

Infibra

Type 2

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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Grazie per la tua richiesta!