Flours 00 type and 0 for the production of breads like rosettes, hollow rolls, long-rising time ciabattas, soft doughs retarder-provers for 24/36 h leavening bigas. The Molini Lario references:

• Type 00 flour FIORE – W 420/450,
• Type 00 flour MAN TOP – W 380/420,
• Type 0 flour TOP M – W 380/420,
• Type 00 flour LIEVITI – W 350/380,
• Type 0 flour 990 D/P – W 360/380.

Type 00 and 0 flours for the production of machine breads makers and 18/24 h leavening bigas

The Molini Lario references:

• Type 00 flour SUPER P - W 330/360,
• Type 0 flour MILLENIUM - W 330/360,
• Type 00 flour ML - W 290/320,
• Type 0 flour ML - W 290/320,
• Type 00 flour EXS - W 270/300.

Type 00 and 0 flours for direct dough and with biga for medium/long manufacture, ideal for French bread/baguette.

The Molini Lario references:

• Type 00 flour S – W 250/270,
• Type 0 flour S – W 250/270,
• Type 00 flour BIOVE – W 230/250.

Direct dough type 00 and 0 Flour for direct dough and with biga for the production of Tuscan homemade bread, Umbrian and Bozza of Prato.

The Molini Lario references:

• Type 00 flour R – W 220/240,
• Type 0 flour A/R – W 220/240,
• Type 00 flour M – W 210/220,
• Type 00 flour D – W 190/210,
• Type 0 flour D – W 190/210.

Flours and semolinas used for the production of fresh egg pasta and potato gnocchi, thanks to its low value of ashes avoids the dark colour and the pasta’s speckling.

Complementary flour for special bread production.

Cutting flours or for bigas with 24/48 h leavening suggested in particular recipes rich in other flours and ingredients of different nature. The Molini Lario references:

• Type 00 flour PLUS – W 530/580,
• Type 00 flour VICTORY – W 460/500.