Flour like at your home

Soft wheat flour
born for Pastry.



Born for pastry (Nata per Pasticceria) is a range of flours specially designed for all sorts of pastry and confectionery products: biscuits, shortbread and leavened products for special occasions.


It includes 5 flours for professional use that are suitable for both traditional and industrial production.


In order to obtain products with a more rustic flavour, Molino Verrini recommends to use flours from the Whole-wheat range line, while "0" Manitoba can be used as an addition to reinforce “weaker” flours or for particular processes that require long rising times.

The Pastry line:

Other flours.