This flour is obtained by milling particular varieties of regional wheat and is ideal for the production of biscuits.

Uses: biscuits.

The quality of the selected wheat and the slow milling process give this flour a number of characteristics that make it the flagship product of Molino Verrini. This particular “00” extraction flour is characterised by a very fine grain size and is indicated for the production of sweet and savoury shortcrust, as well as pastry products with instant leavening, such as cakes, sponge cake, bundt cakes and plum cakes. In addition to pastry making, this flour is used “locally” for the preparation of "gnocco fritto" (type of Italian bread prepared with flour, water and lard), with excellent results.

Uses: sweet and savoury shortcrust, cakes, bundt cakes, tarts, sponge cake, plum cakes, "gnocco fritto".

This flour is obtained through a slow milling process that uses national and foreign wheat of premium quality. Ideal for preparations that require high elasticity and longer rising times, including puff pastry, croissants and cannoli.

Uses: long leavening pastry products, puff pastry, croissants, cannoli.

This flour is specially designed for preparations with long rising times in pastry making. It is mainly used to produce brioches, but also for pastry products made with puff pastry with added natural fats. Its organoleptic properties remain unchanged even in frozen products.

Uses: pastry products with long rising times, brioches, puff pastry with added natural fats.

This flour is obtained by grinding the best foreign wheat on the market and is ideal for pastry products. It is specially designed for the preparation of leavened products for special occasions, such as panettone, pandoro and colomba.

Uses: panettone, pandoro, colomba.

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.

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.

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.

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.

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.