Subscribe to the Molino newsletter, you will immediately receive a discount code for your first online order!
Soft wheat flour and re-milled durum wheat semolina for crispy pizza. W: 320-360.
"00" flour for pastries, but also for long-fermentation pizza and bread. W: 280-320.
Strong flour for pizza and long-fermentation bread. W: 320-360.
Blend of soft wheat, durum wheat, and cereals for focaccia, pizza, and bread.
Soft wheat flour and pumpkin puree for bread, focaccia, and sweets.
Rice flour for cakes, cookies, creams, and breadings.