MOLINO PASINI

Ideal for pizza Napoletana. For a lighter, crispier pizza that also travels better. W 280-310 Protein 12.5%

A revolutionary flour ideal for almost all pizza types. Light, crispy and open crumb structure. W 280-320 Protein 15%

Ideal for pizza Napoletana, hybrid, and New York styles. Very well-rounded for pizza products. W 380-400 Protein 13%.

A collaborative effort with Giovanni Tesauro created an ideal flour for contemporary Neapolitan style - high cornicione and very crisp. W 340-375 P...

Great for long fermentation. Use for pizza al taglio and add to current formulations for strength and more open crumb structure. W 390-420 Protein...

Blend in for better color and more pronounced aroma and flavor; will also improve amylase. W 380-400 Protein 14%.

Durum-based bench flour for use with dough at any stage.

This flour is rich in fibers with a darker color due to a higher presence of bran.

Type 00 flour with lower absorption and prolonged elasticity. Ideal for laminated pasta both with and without egg. Absolutely minimal ash content s...

Coarse semolina perfect for pasta extruders both large and small. Consistent and clean for perfect machine-made pasta.

Re-milled Semola from durum wheat, it is slightly granular and perfect for pasta making and bread baking.

Simply add water and mix. This fully seasoned gnocchi mix makes a product that is light, delicious, and consistent every time.

Type 00 soft wheat flour unbeatable for panettone, pandoro, and colomba. Use it on its own for high-leavened treats or mix a small amount into weak...

The unique protein structure of this Type 00 flour allows it to incorporate high amounts of fat while maintaining stability. The final product achi...

Vacuum-sealed bricks.

Sourdough starter.