MALTO

Malted soft wheat flour.

Malto is a malted wheat flour with high diastatic power.

 

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

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)

IDEALE PER:

Panificazione e pizzeria

SIZE:

1 kg

The Oirz project, the result of Molini Fagioli’s sustainable experience, has been presented.

A project designed for the production of soft wheat flour …

Unistrapg, Made in Italy, Food and Hospitality

The collaboration between local companies and the Degree Course Made …

Thirteen hectares and eighteen thousand trees: Il Bosco del Mulino is here in Collecchio

IInaugurated by Agugiaro & Figna, it will absorb 220 tons …

Follow us on

Subscribe to our Newsletter

  • @2021 Molini Fagioli S.R.L. Unipersonale
  • Cod.Fiscale/P.Iva 01166880540
  • Reg. Imprese di Perugia 01166880540
  • R.E.A. PG 126981
  • Company subject to management and coordination of Compagnia Generale Molini S.R.L.
  • Cod.Fiscale/P.Iva 02244810343
  • Reg.Imp. di Parma 02244810343
  • Strada dei Notari n. 25/27 – 43044 Collecchio (PR)