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Type 0 flour with teff, quinoa, hemp, and chia for gourmet pizzas and focaccia. W: 300-320.
Blend of soft wheat, durum wheat, and cereals for focaccia, pizza, and bread.
Soft wheat flour, sunflower seeds, sesame seeds, and flaxseeds for a rustic, grain-rich bread.
Soft wheat flour and potato flakes for soft sweet and savory baked goods.
Soft wheat flour and pumpkin puree for bread, focaccia, and sweets.
Organic wholemeal flour, stone-milled, for shortcrust pastry, breadsticks, and short fermentation doughs. W: 180-230.