MOLINO VERRINI | Farina pasta fresca, farina pasticceria, farina pizza, farina integrale, farina biologica

Soft wheat flour
born for Pizza.

Molino Verrini offers three flours for the preparation of pizza that are suitable for all types of processing, for direct and indirect kneading doughs, and for short, medium and long leavening times.

For its short and medium leavening flours, Molino Verrini uses exclusively wheat grown in Emilia Romagna and stored and produced for Filiera Verrini. These products guarantee the masters of this industry a genuine product with a natural flavor that is certified by DNV-GL according to the international traceability standard ISO 22005.

For long leavening times, a carefully selected blend of premium quality national and foreign wheat is used to guarantee excellent results in terms of taste, fragrance and flakiness.

To obtain a “rustic” pizza in line with the needs of our consumers, who pay more and more attention to raw materials, Molino Verrini offers the "Whole-Wheat Range” of flours, which can be used alone or freely mixed with other Born for Pizza flours.

The Pizza line:

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Flour obtained by grinding wheat grown in Emilia Romagna and transferred to the mill according to the ISO 22005 standard procedures. Ideal for the preparation of direct kneading doughs with short leavening times (up to 8 hours leavening time). This is a versatile flour that can be used for making thin crust pizza, tray-baked pizza and focaccia bread.

Uses: thin crust pizza, tray-baked pizza and focaccia bread

Born for Pizza “BLU” - short leavening time

Soft wheat flour

Tipo "0"

W 240 - P/L 0.50

25kg

Flour obtained by grinding wheat grown in Emilia Romagna and transferred to the mill according to the ISO 22005 standard procedures. Ideal for making direct or indirect kneading doughs that require 10 to 18 hours leavening time. This flour can be used to make thin crust pizza, tray-baked pizza, Roman-style “pizza in pala” and focaccia bread. Thanks to the blend of high-protein wheat, this flour is ideal for Neapolitan-style pizza.

Uses: Neapolitan-style pizza, thin crust pizza, tray-baked pizza, Roman-style “pizza in pala”, focaccia bread.

Born for Pizza “VERDE” - medium leavening time

Soft wheat flour

Type "00"

W 300 - P/L 0.50

25kg

Flour obtained by grinding a selection of the best Italian and foreign wheat. Ideal for making direct or indirect kneading doughs that require more than 18 hours leavening time. Thanks to the high protein content, this flour has a high elasticity and a high degree of absorption. Ideal for making thin crust pizza, tray-baked pizza, Roman-style “pizza in pala” and for high hydration doughs. It can also be used to reinforce other flours.

Uses: thin crust pizza, tray-baked pizza, Roman-style “pizza in pala”, high hydration dough.

Born for Pizza “ROSSA” - long leavening

Soft wheat flour

Type "00"

W 420 - P/L 0.50

25kg

Obtained by grinding pure “type 1” Manitoba wheat. Suitable for long and natural leavening in bread, pastry and pizza making. When blended, it can also be used to improve lower quality flours.

Uses: preparations with long rising times in bread, pastry and pizza making.

“0” Manitoba

Soft wheat flour

Type "0"

W 380 - P/L 0.50

25kg

Flour obtained by grinding the same blend used to produce our “0” Extraspeciale. Recommended for preparations with long rising times and products rich in fibres and minerals.

Uses: preparations with long rising times in bread, pastry and pizza making.

Integrale Forte

Soft wheat flour

Type "Whole-wheat"

W 300 - P/L 1.20-1.50

25kg

Superior quality whole-wheat flour, obtained from the same blend used to produce our “0” Rinforzata, but reintroducing some of the by-products separated during the grinding process.

Uses: preparations with short rising times in bread, pastry and pizza making.

Integrale

Soft wheat flour

Type "Whole-wheat"

W 180/220 - P/L 1.00-1.20

25kg

Whole-wheat flour made with the addition of fresh white wheat germ. Wheat germ is a concentrated source of nutrients with beneficial properties, including amino acids, minerals, B vitamins, omega-3 and omega-6.

Uses: preparations with short rising times in bread, pastry and pizza making.

Integrale Bianco

Soft wheat flour

Type "Whole-wheat"
W 200 - P/L 1.20-1.50

25kg

Our “type 1” flour contains a small proportion of small-leaved bran, groats and wheat germ. This flour is rich in natural fibres and has a low gluten content. It gives your products a genuine smell and a natural taste.

Uses: preparations with short rising times in bread, pastry and pizza making.