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Strong flour for pizza and long-fermentation bread. W: 320-360.
Flour made from wheat, rye, oats, barley, and corn. Ideal for both sweet and savory preparations.
Soft wheat flour, sunflower seeds, sesame seeds, and flaxseeds for a rustic, grain-rich bread.
Soft wheat flour ideal for unique cereal pizzas, containing barley, oats, corn, flaxseeds, sesame seeds, soy, and rye. Suitable for both direct and indirect doughs with a minimum fermentation of 72 hours. W: 300.