FLOURS FOR PASTRY
The Molino Bakery Line of Pordenone offers a wide choice of flours to meet every need, with more than 35 different types of products, from simple flour to finished products. The soft wheat flours are characterized by the protein content and the rheological properties of the gluten content (strength, elasticity, toughness, extensibility, fermentation capacity, etc.) and are grouped in the different categories according to the sifting level, ie: flours type 00, type 0 flour, type 1 flour, type 2 and whole wheat flour.
Re-grounded durum wheat semolina for bread making obtained by grinding and consequently sifting of the durum wheat NO_OGM, free from foreign substances and impurities. Without additives or added gluten.
Ideal semolina for the production of all types of bread with re-grinded semolina.