The complete and wide range of bread-making flours represents the basic offer that qualifies Molini Lario and its recognized product excellence. The value of these flours lies in being developed in a targeted way to allow the best result in various baking applications, whether they are obtained through direct or indirect doughs, through the optimal mixing of wheat of different varieties, origins and with different rheological properties.
Mix for bakery.
Flour for blending or for Biga with 24-48 hour leavening indicated in recipes particularly rich in other flours and ingredients of different nature.
Rheological values 00 PLUS: W 530/580
Rheological values 00 VICTORY: W 460/500
Flour type 00 and 0 for the production of long leavening breads such as rosetta, soffiato, ciabatta, retarded soft doughs for Biga with 24-36 hour leavening..
Rheological values 00 FIORE: W 420/450
Rheological values 00 MAN TOP: W 380/420
Rheological values 00 LIEVITI: W 350/380
Rheological values 0 TOP M: W 380/420
Flour Type 00 and 0 for the production of machine made breads and Biga with 18-24 hour leavenings.
Rheological values 00 SUPER P: W 330/360
Rheological values 00 ML: W 290/320
Rheological values 00 EXS: W 270/300
Rheological values 0 MILLENNIUM: W 330/360
Rheological values 0 ML: W 290/320
Flour type 00 and 0 for direct doughs and with Biga for medium/long processing. Ideal for French bread/baguette
Rheological values 00 S: W 250/270
Rheological values 00 BIOVE: W 230/250
Rheological values 00 S: W 250/270
Flour type 00 and 0 for Direct doughs and with Biga for the production of homemade breads such as Toscano, Umbro and Bozza
Rheological values 00 R: W 220/240
Rheological values 00 M: W 210/220
Rheological values 00 D: W 190/210
Rheological values 0 A/R: W 220/240
Rheological values 0 A: W 210/220
Rheological values 0 D: W 190/210
Ideal for biscuits and shortcrust pastries.
Rheological values 00 B: W 120/140
Rheological values 0 C: W 160/180
Suited for direct doughs.
Refresh flours of Biga.
Ideal for Ciabatta, Zoccoletti, Sweet and Salty Focaccia.
Rheological values: W 220/240
Suited for Classic Biga at 18°C for 18-20 hours.
Cutting Flour for MEDIUM LEAVENING doughs.
Long Fermentation Products in cold chain,
in retarder proofers.
Rheological values: W 300/330
INTEGRALE 1
Ideal for Bigaand Cutting for bakery products.
Rheological values: W 270/300
INTEGRALE TOP
Ideal for leavened pastry and festive products.
Rheological values: W 380/420
Mix made from Flour type 2 and 3% oat fibre. Ideal for direct and indirect high hydration doughs.
Rheological values: W 300/330
Ideal for fresh egg pasta..
Rheological values: W 270/320
Flours and semolina used for producing dry pasta, fresh egg pasta and potato gnocchi. Their low ash values prevent dark colour and specks. Ideal for the production of large size breads.
For direct doughs and with Biga the production of homemade breads such as Toscano Umbro and Bozza.
Rheological values: W 130/170
s.c. 25 Kg
Ideal Flour for the production of fresh egg pasta and gnocchi, as well as for dusting in classic pizza production.
5 Kg bag
Natural Yeast Powder for Breadmaking.
1 Kg bag
Instant Dry Yeast for bakery products.
500 g bag
Farina di segale tipo 1
Farina di segale tipo 2
Farina di segale integrale
Farina di farro
Farina di farro integrale
25 Kg bag
