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For more than fifty years, the company Molini Pizzuti has made its mourning art its greatest passion. Always committed to the research and use of the best Italian and foreign grains, Molini Pizzuti today offers high quality flour.
All the transformation phases are constantly monitored by ensuring high quality standards, as evidenced by the various certifications obtained from the company.
The company has also been certified since 2013 for the marketing of flour obtained from grinding grains from organic farming.
Kamut wheat flour is mainly appreciated for its digestibility and its high protein content and vitamins. This particular flour has a flavor based on hazelnut aftertaste and is particularly suitable for pastry making and is very versatile in the kitchen. This product comes from organic farming. Packages: 3kg (6 packs of 500gr) - 5kg - 10kg
Spelled flour is obtained by grinding the wheat caries of the grasses family. Low in calories and gluten, this spelled flour is rich in protein and vitamins from group B. From the most decidedly flavored, it is suitable for the production of bread, pasta and sweets. This product comes from organic farming. Packages: 500gr - 5kg - 10kg
"Costa d'Amalfi" pizza flour has excellent craftiness features developed with the suggestions of pizzaiolo masters. After cooking the dough has a golden color and a good development of the cornice. Digestible and taste typical of true Neapolitan pizza. Yeast: 5 to 7 hours, at about 25 ° C Packs: 25kg paper bag
"Vesuvio" pizza flour is ideal for preparing a high quality pizza, very soft, fragrant and easily digestible. Particularly suitable for staple-cooking operations: buns stored in refrigerated cells for several days before being used. Yeast: 8 to 12 hours, at about 25 ° C Packs: 25kg paper bag
Pizzeria flour "Napoletan Tradition" is a type of flour that allows the preparation of pizza for a short leavening, suitable for take-away and cut pizzas. This type of flour allows to make thin and crunchy pizzas. The dough obtained with this flour needs to rise from 2 to 4 hours at a temperature of about 25 ° C. Packages: Cardboard bag by 25Kg
Pulcinella pizza flour is obtained from the mixture of grains that give the pizza tenacity, fragrance and taste according to tradition. Ideal flour to make a pizza with a thickness not too thick and quite soft, particularly suitable for baking in the oven. Yeast: 4 to 6 hours, at about 25 ° C Packs: 25kg paper bag
Re-milled semolina flour is obtained by mixing the best hard grains. The quality and quantity of proteins present in the regrind allow a greater absorption of water by increasing the workability of the dough. It is recommended alone or mixed with flour in the preparation of baked products to enhance its rusticity and flavor. Packs: 25kg paper bag
The grinding with stone of type 1 flour has as its main characteristic to grind the whole grain of wheat at a low processing speed, thus maintaining the organoleptic and nutritional properties, thus giving the worked an authentic taste and a characteristic flavor. 100% Italian grain Packs: 10kg paper bag
Whole wheat flour obtained by grinding wheat "Senatore Cappelli", a variety of hard wheat ever subjected to genetic modifications without being subjected to sieving, thus preserving all the bran content and greatly increasing fiber intake. This product is ideal for the preparation of handmade pastas.
Wholemeal flour is the basic product for healthy and proper nutrition as it retains the natural properties of vegetable fibers, proteins and mineral salts unaltered. This product comes from organic farming. Packages: 3kg (6 packs of 500gr) - 5kg - 10kg