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.

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

It is a flour obtained from slow production grinding of domestic and foreign grains of the highest quality. It is indicated for processes that require great elasticity and long leavening, such as croissants, puff pastry and cannoli.

Uses: baked products with long rising times, croissants, puff pastry and cannoli.

From the selection of the best Italian grains and esters this flour is made. This flour was mainly born for the production of large leavened products from anniversary 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.