Obtained by grinding particular varieties of regional wheat, this flour is ideal for dry baked products and products with short rising times.

Uses: dry baked products, crackers, schiacciatine (Italian type of flatbread), breadsticks.

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".

Flour obtained by grinding wheat grown in Emilia Romagna. Ideal for the production of common bread with direct dough and short rising times.

Uses: traditional and hard bread, tigelle (traditional Italian round bread), piadina.

Flour obtained by grinding wheat grown in Emilia Romagna. Ideal for the production of common bread with direct dough and short rising times.

Uses: traditional and hard bread, tigelle, "gnocco fritto" (type of Italian bread prepared with flour, water and lard), piadina.

Flour obtained from selected wheat grown in Emilia Romagna. Suitable for direct dough preparations with leavening cell, it is a flour with a protein content slightly higher than “0” Nazionale, which makes it ideal for use in summer or in laboratories that are located in areas with a mild climate.

Uses: traditional and hard bread, leavened flatbread.

Flour obtained from a blend of high quality regional wheat, ideal for the production of baked products with direct dough and short rising times or leavening cell.

Uses: traditional bread, leavened flatbread.

This flour, together with “00” Verde, is our “strongest” blend obtained exclusively from regional wheat. Thanks to the quality of the proteins and its great stability, this flour is suitable for preparations with medium rising times. Particularly suitable for French bread and for the refreshing of biga, a type of pre-ferment used in Italian baking.

Uses: bread and baked goods with medium rising times, baguettes and French bread.

It is a medium strength flour obtained from a blend of regional wheat. Ideal for baked products that need medium rising times, either with the direct or indirect method. It can also be used for “quick” bigas.

Uses: bread and baked goods with medium rising times, “quick" bigas, refreshing of sourdough starter.

Flour obtained by grinding national and foreign wheat of the highest quality. Ideal for preparations that require high elasticity and longer rising times.

Uses: bread and baked products with long rising times.

“00 Soffiato Speciale” contains both foreign and national wheat. This flour is specially designed for preparations with long rising times, bigas and poolish. It is used for “soffiato” bread (a type of bread that is hollow on the inside), ciabatta (type of Italian white bread) and for any processes that aim to obtain a very light and airy crumb.

Uses: bread and baked products with long rising times, ciabatta, rosetta, michetta and Milanese bread.

This flour is produced using only the best foreign wheat. With a high protein value, it can absorb high percentages of water and is able to guarantee a longer shelf-life even in the hottest seasons.

Uses: bread and baked products with long rising times and sourdough starter.

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.