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.

Mite

Flour of the Tradition
Soft wheat flour type 0

SIZE:

25 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.

versatile

High-performing flour
Soft wheat flour type 0 from Italian supply chain

SIZE:

25 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

Flour of the Tradition
Soft wheat flour type 0

SIZE:

25 kg

DETAILS:

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.

versatile

High-performing flour
Soft wheat flour type 0 from Italian supply chain

SIZE:

25 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.

audace

Protein Flour
Soft wheat flour type 0

SIZE:

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 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

All-purpose Flour
Soft wheat flour type 1

SIZE:

25 kg

DETAILS:

Type 1 flour for processes requiring good water absorption.

 

It can be used alone or in a variable proportion. It gives extra flavor to pizzeria, bakery, and pastry products.

 

Suitable for direct dough, stored in the refrigerator or as refreshment for indirect method preparations.

integrale

Fine whole wheat flour rich in fibers
Soft whole wheat flour from Italian supply chain

SIZE:

25 kg

DETAILS:

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

 

It is perfect for direct and indirect doughs, even with considerable hydration.

It is suitable for the production of all kinds of pizza where high contribution of fibers is required.

 

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

Malto

Malted soft wheat flour.

 

High diastatic power: >15,000 pollack units*

* Ability to break down the starches in the flour into simple sugars (during fermentation, simple sugars facilitate the release of flavors, the expansion and color during baking)

SIZE:

1 kg

DETAILS:

Malto is a malted wheat flour with high diastatic power.

 

It is added to flour to improve leavening, texture, volume, and color of bread.

Breve

Soft wheat flour type 00

Protein: minimum 11,5% s.s.

SIZE:

25 kg - 10 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

Soft wheat flour type 00

Protein: minimum 12,5% s.s.

SIZE:

25 kg - 10 kg

DETAILS:

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

 

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

Agile

Soft wheat flour type 00

Protein: minimum 13,5% s.s.

SIZE:

25 kg - 10 kg

DETAILS:

Protein flour with wide versatility of use. High-performance flour with good absorption capacity and excellent dough resistance, resulting in slightly longer preparation processes.

 

Such characteristics make it suitable for any type of direct-method pizza dough with 24/36 hours refrigeration.

 

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

Ampia

Soft wheat flour type 00 Protein: minimum 14% s.s.

SIZE:

25 kg - 10 kg

DETAILS:

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

Soft wheat flour type 00

Protein: minimum 15% s.s.

SIZE:

25 kg - 10 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 Plus

Soft wheat flour type 00
Protein: minimum 15% s.s.

SIZE:

25 kg 

DETAILS:

Soft wheat flour obtained from the milling and sifting of soft wheat cleaned of foreign substances and impurities and complying with current legislation.

 

This flour has a powdery texture, it is free from lumps, it has no unpleasant odors of any kind and in particular of mold or rancidity.

Intensa

Coarse soft whole wheat flour
Protein: minimum 14% s.s.

SIZE:

25 kg - 10 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 be used mixed with other traditional flours to prepare any baked product, both sweet and salty; it is also perfect to enrich and characterize recipes, more or less markedly according to the percentage used.

Fresca

Soft wheat flour type 00

Protein: minimum 11% s.s.

SIZE:

25 kg - 10 kg

DETAILS:

Coming from the milling of the wheat grain core, it is a flour with low content of mineral salts that is particularly suitable for making fresh pasta.

 

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

Napoletana

Soft wheat flour type 00

Protein: minimum 13% s.s.

SIZE:

25 kg - 10 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

Remilled semolina
Durum wheat remilled semolina

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 mixed with soft wheat flour. It gives taste and crunchiness. The high 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

Full-bodied flour
Durum wheat semolina

SIZE:

10 kg

DETAILS:

Suitable 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

 

- high 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 wheat semolina
Whole durum wheat semolina from integrated grinding®

SIZE:

10 kg

DETAILS:

Whole durum wheat semolina from integrated grinding® 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.

 

It intensifies the taste and aroma of finished products by providing pleasantly sweet notes.

 

High hydration capacity improves the yield while 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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