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
Flours for pizzas
Anima Verace
W300-W310 | Pizza flour ideal for the preparation of dough that requires leavening times from 10 to 18 hours.
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Pizza line
Anima di Grano - Fast
From W180 to W260 | Flours ideal for the preparation of pizzas with direct dough with fast rising time up to 8 hours.
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Pizza line
Anima di Grano - Midi
From W320 to W380 | Flours ideal for the preparation of pizzas with direct dough with medium rising time from 10 to 18 hours.
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Pizza line
Anima di Grano - Slow
From W370 to W420 | Flours ideal for the preparation of pizzas with direct dough with long rising time over 18 hours.
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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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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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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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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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Infibra
Type 2
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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