Molini Lario S.p.A. - Tanta Fibra Line

Tanta Fibra Line

The Molini Lario, always attentive to the needs of the market, has created a line of flours dedicated to those who believe in the benefits linked to a regular intake of fibres. Advantages coming from a diet based on regular consumption of fibres are now widely recognized; such advantage manifests through a slow absorption of sugars for the benefit of blood glucose levels, a reduction in calorie intake due to the increased satiety and, finally, the beneficial enrichment of intestinal flora. Thanks to dedicated recipes designed by Molini Lario, which highlight the taste of high-fibre food, you will be able to conjure up the taste of tradition on your plate in an instant.

Blue Type, flour type 1 and type 2

Flour to be used in refresh processes in the production of biscuits, Marches area type homemade bread and direct kneading processing.

Rheological values: W 220/240 - flour type 1 and 2

Orange Type, flour type 1 and type 2

Flour to be used for the preparation of dought 24/36 h and in the production of natural yeast bread, panettone, Easter doves, puff pastry and croissants.
Rheological values: W 300/330 - flour type 1 and 2

Yellow type, whole-wheat flour 1 and TOP

WHOLE WHEAT FLOUR 1
Whole wheat flour with medium / fine leaf obtained through the grinding of selected grains. To be used as basis for all productions of breads and baked products with a high fibre content.

Rheological values: W 270/300 - Whole wheat flour

WHOLE WHEAT FLOUR TOP
Whole wheat flour with fine leaf obtained through the grinding of selected grains. Strength flour with a particular water absorption capacity to be used as basis for all products with a high fibre content who needs long leavening times.

Rheological values: W 380/420 - Whole wheat flour