Molini Lario - always attentive to the needs of the market - has created a range of flours dedicated to those seeking the benefits associated with a regular intake of fibre. The advantages resulting from a diet based on a regular consumption of fibre are now acknowledged. Such advantages manifest themselves through a slow absorption of sugars, to the benefit of glycemic values; a reduction in caloric intake, due to the increase in the sense of satiety and, finally, a beneficial improvement of the intestinal flora. Through dedicated recipes, Molini Lario has sought to enhance the taste of products rich in fibre, bringing the flavour of tradition back to the table.

Why choose Tanta Fibra flours

  • For a more healthy and balanced nutrition
  • For an harmonious, intense and mature flavour
  • For a greater amount of minerals and fibres
  • For a better performance

Adapt to... all bakery products

TantaFibra is ideai for any kind of production, such as traditional bread, homemade bread, sandwich, pan carré, breadsticks and crackers; it's also ideai for bakery products like cookies, panettone, colomba, shortcrust and croissant.


Azzurra tipo 1 – Azzurra tipo 2
  • Suited for direct doughs
  • Refresh flours of biga
  • Ideal for ciabatta, zoccoletti, sweet and salty focaccia
  • Rheological values: W 220/240
Arancio tipo 1 – Arancio tipo 2
  • Suited for classic biga at 18°C for 18-20 hours
  • Cutting flour of medium leavening doughs
  • Long fermentation products in cold chain, in retarder proofers
  • Rheological values: W 300/300
Integrale tipo 1 – Integrale top

Integrale tipo 1

  • Ideal for biga and cutting for bakery products
  • Rheological values: W 270/300

Integrale TOP

  • Ideal for leavened pastry and festive products
  • Rheological values: W 380/420
  • Vital wheat gluten free
Avena advance
  • Soft grain flour Type 2 with 3% oat fibre
  • Medium leavening
  • Ideal for high hydration doughs
  • Both direct and indirect
  • Rheological values: W 220/240
Pizzeria – 1 arancio
  • Flour Type 1
  • Long leavening
  • Suited for direct and pre-ferments
  • Indicative maturation time:
    24H - 60H controlled temperature
  • Suited for biga and pre-ferments:
    10H - 12H controlled temperature
  • Rheological values: W 290
Pizzeria – 1 azzurra
  • Flour Type 1
  • Medium leavening
  • Suited for direct and refreshments
  • Indicative maturation time:
    24H - 36H controlled temperature
  • Excellent also as refreshment for pizza in pala, teglia and classic
  • Rheological values: W 240
Pizzeria – Avena advance
  • Soft grain flour Type 2 with 3% oat fibre
  • Medium leavening
  • Suited for direct and refreshments
  • Indicative maturation time:
    24H - 48H controlled temperature
  • Excellent also as refreshment for pizza in pala, teglia and classic
  • Rheological values: W 240
Pizzeria – Tipo integrale
  • Whole wheat flour
  • Medium leavening
  • Suited for direct and refreshments
  • Indicative maturation time:
    24H - 48H controlled temperature
  • Excellent also as refreshment for pizza in pala, teglia and classic
  • Rheological values: W 270
Pizzeria – Multicereali scuro
  • Mix of flours and cereal seeds
  • Medium leavening
  • Suited for direct and refreshments
  • Indicative maturation time:
    24H - 48H controlled temperature
  • Excellent also as refreshment 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

Dry brewer's yeast

  • Technological product which doesn't require fridge storage
  • Dosage is 50% less than fresh brewer's yeast

Molini Lario S.p.A.
Via dei Platani, 609
22040 – Alzate Brianza (CO)
Italy
PH: +39 031 630491
E-MAIL: This email address is being protected from spambots. You need JavaScript enabled to view it.
VAT N°: 00190660134