Molini Lario has dedicated to the Made in Italy product par excellence a range of flours capable of enhancing the typical characteristics of softness, fragrance and crunchiness that have always distinguished good pizza in the world. The varieties of wheat used in these pizza flours are essential to obtain a correct protein structure capable of supporting the fermentation stage, thus favouring the creation of a highly digestible finished product. Therefore, thanks to the intrinsic characteristics of these wheat varieties, the W of each product thus responds more than proportionally to its absolute value, guaranteeing extended application performances.
Perfecta
- Type 00 flour
- Medium-long rising
- Suitable for direct dough
- Approximate maturation time:
36H - 72H - Rheological values: W 320
- 25 Kg bag
Originale
- Flour Type 0, 100% Italian
- Medium-long leavening
- Suited for direct doughs
- Indicative maturation time:
24H - 48H controlled temperature - Suited for same-day doughs
8H - 10H room temperature - Rheological values: W 260
Leggera
- Flour Type 00
- Short leavening
- Suited for direct doughs
- Indicative maturation time:
18H - 36H controlled temperature - Suited for same-day doughs
6H room temperature - Rheological values: W 190
Lario
- Flour Type 00
- Medium leavening
- Suited for direct doughs
- Indicative maturation time:
24H - 48H controlled temperature - Suited for same-day doughs
8H - 10H room temperature - Rheological values: W 250
Equilibrata
- Flour Type 00
- Medium-long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
36H - 60H controlled temperature - Suited for biga and pre-ferments
10H - 12H room temperature - Rheological values: W 300
Superiore
- Flour Type 00
- Long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
48H - 72H controlled temperature - Suited for biga and pre-ferments
14H - 16H room temperature - Rheological values: W 330
Premium
- Flour Type 00
- Very long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
> 60H controlled temperature - Suited for biga and pre-ferments
18H - 20H room temperature - Rheological values: W 380
1 Arancio
- Flour Type 1
- Long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
24H - 60H controlled temperature - Suited for biga and pre-ferments
10H - 12H room temperature - Rheological values: W 290
1 Azzurra
- Flour Type 1
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 36H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
- Rheological values: W 240
Advance Avena
- Soft grain flour Type 2 with 3% oat fibre
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 36H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
- Rheological values: W 240
Tipo integrale
- Whole wheat flour
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 48H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
- Rheological values: W 270
Multicereali scuro
- Mix of flours and cereal seeds
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 48H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
HyLario
Natural dehydrated starter
- Natural Dehydrated Starter made from Sourdough Starter
- Amount ranging from 3 to 5 % of the flour weight
- Adds to your dough aromas and flavours of a sourdough starter
- Increases the extensibility and the boost of your dough
- Increases the crunchiness of your pizza
Dry brewer's yeast
- Technological product which doesn’t require fridge storage
- Dosage is 50% less than fresh brewer’s yeast
"00" granulina
- Flour Type 00 extracted flour from the milling process
- Suited for dusting
- Doesn't char during baking
