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: