MOLINO VERRINI | Farina pasta fresca, farina pasticceria, farina pizza, farina integrale, farina biologica

Soft wheat flour
Whole-wheat range.

Whole-wheat (Nata integrale) is a range of flours that includes three types of whole-wheat flours with different characteristics, as well as “Type 1” and “Type 2” flours.

They are “unsifted” flours obtained through a grinding process that proportionally blends the internal and external parts of the grain, without altering its nutritional properties.

The Whole-wheat line:

DOWNLOAD CATALOG

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.

Integrale Forte

Soft wheat flour

Type "Whole-wheat"

W 300 - P/L 1.20-1.50

25kg

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.

Integrale

Soft wheat flour

Type "Whole-wheat"

W 180/220 - P/L 1.00-1.20

25kg

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.

Integrale Bianco

Soft wheat flour

Type "Whole-wheat"
W 200 - P/L 1.20-1.50

25kg

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.