Flours

The complete range of Molini Fagioli products dedicated to all forms of baking art. From quality raw materials to genuine and safe flours for stable products with an authentic taste.

Lieve

Type 0
From 100% Italian
Food-Chain
Soft wheat flour
Flour of the italian tradition

SIZE:

10 kg

DETAILS:

Flour from OIRZ certified supply chain, the only zero residue supply chain.It is a flour used for direct doughs and short leavening, due to the rapid formation of its gluten net.

 

It is suitable for all kinds of bread of our Italian tradition: Tuscan bread, large-sized soft bread, and also crispy bread (such as Ferrara bread).

 

It is also suitable for the production of baking pan Focaccia and short leavening pizza doughs that do not require the use of the refrigerator. It is excellent for Tuscan-Umbrian Style pizzas, which are spread with a rolling pin.

Creativa

Type 0
From 100% Italian
Food-Chain
Soft wheat flour
High performing flour

SIZE:

10 kg

DETAILS:

Flour from OIRZ certified supply chain, the only zero residue supply chain. It is used for direct doughs and also as flour for refreshing indirect doughs, or pre-ferments of 2-4 hours.

 

A good hydration makes it extremely versatile: sliced bread, fresh home-made bread, loaves, Focaccia, and soft breads. It is suitable for all kinds of pizza made with direct and indirect dough, seeking for a crunchy crust and excellent alveolation.

Mite

Type 0
Soft wheat flour
Flour of the italian tradition

SIZE:

10 kg - 25 kg

DETAILS:

Flour for direct doughs and short leavening, due to the rapid formation of its gluten net.

 

Ideal for all types of bread of Italian Tradition, baked biscuits, focaccia, and short leavening pizzas.

 

Excellent for Umbrian Tuscan-style rolling pin stretched pizzas.

Mite PLUS

Type 0
Balanced Flour
Soft wheat flour

SIZE:

10 kg - 25 kg

DETAILS:

Flour particularly suitable for bakery processing, for ordinary bread, saltfree bread, Tuscan bread, and largesized soft and hard dough bread.

 

As a result of the quality of the wheat selected to produce this flour, the bread will have a greater hold during leavening and better development during baking.

 

Also excellent for Focaccia and rolling pin stretched pizzas such as Roman style scrocchiarella.

versatile

Type 0
From 100% Italian food-chain
Soft wheat flour
High-performing flour

SIZE:

2 kg - 10 kg - 25 kg

Details:

It is used for direct doughs and also as flour for refreshments for indirect doughs, or pre-doughs of 2-4 hours.

 

A good hydration makes it extremely versatile: sliced bread, fresh homemade bread, loaves, Focaccia and soft breads.

 

It is suitable for all kinds of pizza made with direct and indirect dough, seeking for a crunchy crust and excellent alveolation.

audace

Type 0
Soft wheat flour
High-performing flour

SIZE:

10 kg - 25 kg

DETAILS:

Its excellent absorption capacity makes it resistant to the stress of kneading.

 

It is therefore suitable for long leavening and indirect methods with the production of Biga.

 

It is perfect for Ciabatta bread and puffed bread like Rosetta.

 

It is excellent to obtain crispy and light Roman Style pizza and to refresh mother yeast.

pura

Type 1
Two options
PURA N Weak flour
PURA B High performing
Soft wheat flour
Universal flour

SIZE:

10 kg - 25 kg

DETAILS:

Type 1 flour suitable for preparations requiring good water absorption. It can be used alone or with variable proportions.

 

When used in pizzeria, bakery and pastry, this flour gives extra flavor to products.

 

Ideal for refrigerated direct dough or for refreshing indirect method preparations.

 

To satisfy various production requirements, Pura is produced from both medium-strength (B) and national grains (N).

Top Mill

Type 1
Soft wheat flour
Top Quality Flour | strong

SIZE:

10 kg - 25 kg

DETAILS:

Careful selection of the wheat used to produce this type 1 flour makes it an extremely high-performing product, both in absorption and in taste and aroma.

 

A flour suitable for all types of processing, long refrigerated operations, and highly loaded recipes.

 

Perfect for all pizzas and breads that require special processing and high-water content

integrale

From 100% Italian food-chain
Whole wheat flour
Fibres rich flour

SIZE:

10 kg - 25 kg

DETAILS:

Rich in fibres, it gives a rustic texture and taste if used alone while, if blended with other flours, it allows to obtain voluminous and airy breads.

 

It is suitable for direct and indirect doughs, even with considerable hydration, and for the production of all kinds of pizza, where a high fibre intake is required.

 

Added to the dough of the tradition in varying proportions, ranging from 15% to 75%, it provides fibres, giving additional flavor and aroma to pizza.

Sintesi

Type 0
Blend of wheat
Exclusive Product

SIZE:

10 kg

DETAILS:

A unique and exclusive product, an unrivaled flour mixture created through the combination of soft and durum wheat.

 

It can be used pure, proportionally with soft wheat flour, but can also be used as cutting flour to enrich all types of dough, from pastry to bakery, from pizza to fresh pasta.

Germe di grano

Heat-treated wheat germ

SIZE:

250 g

DETAILS:

Wheat germ is a powerhouse of nutrients that not only provides doughs with very important nutritious elements such as vitamins, amino acids, and mineral salts, but also makes the finished product more fragrant and tastier.

 

In the right proportion, it also helps doughs mature for a light and digestible pizza.

Malto

Malted soft wheat flour.

SIZE:

1 kg

DETAILS:

Used in different proportions, it is ideal for making all kinds of baked goods.

 

Malto is a malted wheat flour with high diastatic power.

 

It is added to flour to improve leavening, texture, volume, color, and taste of the product.

Breve

Type 00
Soft wheat flour
Flour of the italian tradition

SIZE:

1 kg - 5 kg - 10 kg - 25 kg

DETAILS:

Low protein content flour that makes baked products particularly light and crumbly.

 

In pizza-making, suitable for day-made pizza or dough made a few hours before being rolled out, and for recipes that do not require high percentages of water and long leavening times (2-4 hours at room temperature): small pan pizza, focaccia, classic pizza.

 

Excellent for indirect dough as refreshing flour for biga and poolish.

 

In pastry making it is perfect for shortcrust pastry, whipped shortcrust pastry and baked products in general, thanks to good fat resistance both during processing and baking.

Prima

Type 00
Soft wheat flour
Balanced flour

SIZE:

10 kg - 25 kg 

DETAILS:

Ideal flour for same-day preparations not requiring long leavening times or refrigeration and for more structured dough: Genoese Focaccia, pan preparations, Sfincione, round pizza.

 

In pastry, Prima is specific for light and crumbly dough (sponge cake, cream puffs, cookie dough, Genoese cake, puff pastry, etc.), in which a certain boost is required during baking as these products do not contain yeast.

Agile

Type 00
Soft wheat flour
Universal flour

SIZE:

10 kg - 25 kg 

DETAILS:

Protein flour with wide versatility of use. High-performance flour with good absorption capacity and excellent dough resistance, and therefore slightly longer preparations.

 

Such characteristics make it suitable flour for any type of direct-method pizza dough with 24/36 hours leavening in the fridge.

 

In pastry is best used in recipes that are rich in fats: brioche, maritozzi, pan brioche, classic croissant.

Ampia

Type 00
Soft wheat flour
High performing flour

SIZE:

10 kg - 25 kg 

DETAILS:

Flour obtained from a blend of good protein content wheat, suitable for all recipes requiring high percentages of hydration such as Roman style pan pizza, and good extensibility, which is essential for high stretched products.

 

Resistance to long leavening results in greater digestibility of finished products.

 

In pastry, it is suitable for dough undergoing lamination stress and significant fat loads: French croissants, Viennese pastry, puff pastry, etc.

Massima

Type 00
Soft wheat flour
High protein flour

SIZE:

10 kg - 25 kg 

DETAILS:

High protein content flour, which is obtained from an accurate selection of wheat and is able to absorb high quantities of liquids.

 

Perfect for preparing pre-ferments such as biga and poolish and for refreshing mother yeast. In bakery and pizza making, it is suitable for preparing special baked products such as puffed bread and Ciabatta bread, Roman style pan pizza, Pinsa and pizza “in pala”.

 

In pastry making, it is perfect for the large leavened pastry products of the Italian tradition, such as Panettone, Pandoro and Colomba.

Massima
PAN-DORO

Type 00
Soft wheat flour
Top Quality Flour

SIZE:

10 kg - 25 kg 

DETAILS:

Massima Pan-Doro was created from the need to satisfy even the most demanding pastry chefs, who require the best for the production of their leavened goods.

 

Flour suitable for large leavened products such as, Panettone, Pandoro, and Colomba, but also for croissants that have to go through the cold chain.

 

Also excellent for the handling and maintenance of natural mother yeast.

Intensa

Two options
INTENSA N Weak flour
INTENSA B High-performing flour
Whole wheat flour

SIZE:

10 kg - 25 kg 

DETAILS:

Whole wheat flour obtained from a grinding process that respects all the organoleptic qualities of the wheat grain.

 

The clearly visible broadleaf bran gives finished products their characteristic taste, flavor and aroma.

 

Perfect to use in a blend with other traditional flours for preparing any baked product, both sweet and savory, and to enrich recipes and characterize them, in a more or less marked way, depending on the percentage used.

 

To satisfy various production requirements, Intensa is produced from both medium-strength (B) and national grains (N).

Fresca

Type 00
Soft wheat flour
Suitable for fresh pasta

SIZE:

10 kg - 25 kg 

DETAILS:

Coming from the milling of the wheat grain core, it is a low mineral salt flour which is particularly suitable for making fresh pasta.

 

The finished product color remains golden for a long time, without oxidizing and graying

Napoletana

Type 00
Soft wheat flour
Ideal for Neapolitan Pizza
Certified by Associazione Pizza Napoletana

SIZE:

10 kg - 25 kg 

DETAILS:

Particularly elastic special flour for the production of traditional Neapolitan products.

 

Suitable for direct dough with medium and long leavening.

 

The dough spread and shape easily, and react quickly to thermal stress in baking.

Fine

Durum wheat remilled semolina
Fine grain size

SIZE:

10 kg

DETAILS:

This special remilled semolina has very balanced rheological features that make it suitable for all preparations where a prompt reaction to fermentation processes and a high elasticity are required.

 

Use alone or blend with soft wheat flour. It gives taste and crunchiness. The specific protein content allows significant absorption and excellent development while baking.

 

Ideal for all types of bread, especially large-sized one, such as Apulian bread, medium-long leavening pizza and focaccia and crispy fried food.

Grossa

Durum wheat Full-bodied semolina
Calibrated grain size

SIZE:

10 kg

DETAILS:

Ideal for production of extruded dried pasta, fresh and stuffed pasta. Durum wheat semolina has:

 

- a calibrated grain size, which gives the extruded pasta a characteristic coarse effect;

 

- a pleasant amber yellow color that stays intense even after processing and drying;

 

- a specific protein content ensuring that pasta stays firm while cooking.

 

If added to pizza and traditional bread dough, it increases water absorption and prolongs the shelf life of the cooked product.

D.Integrale

Whole durum wheat semolina
Fibres rich flours (8,5% T.Q.)

SIZE:

10 kg

DETAILS:

Whole durum wheat semolina from integrated grinding (macinazione integrata) with high protein content, obtained from the best varieties of Italian and North American durum wheat.

 

The quantity and lightness of the contained fibers make it different from other semolina. It is easy to work with it because of the low-grainy texture and the fine grain.

 

With pleasantly sweet notes, it intensifies the taste and aroma of finished products. The high hydration capacity improves the yield while the long resistance to retrogradation of starch increases the preservation and durability of the finished product. Use alone to prepare naturally leavened bread, fresh pasta, shortbreads and biscuits.

 

Blend with soft wheat flour to improve pizza, fresh pasta and baking products, making them especially rustic, fragrant and full-bodied.

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