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Flours for pizzas

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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

Pizzeria anima verace

Pizza line

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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Pizzeria anima fast

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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Pizzeria anima midi

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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Pizzeria anima slow

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 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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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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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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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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INFIBRA tipo2

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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