Molini Lario has dedicated to the Made in Italy product par excellence a range of flours capable of enhancing the typical characteristics of softness, fragrance and crunchiness that have always distinguished good pizza in the world. The varieties of wheat used in these pizza flours are essential to obtain a correct protein structure capable of supporting the fermentation stage, thus favouring the creation of a highly digestible finished product. Therefore, thanks to the intrinsic characteristics of these wheat varieties, the W of each product thus responds more than proportionally to its absolute value, guaranteeing extended application performances.
Multipurpose mix.
- Type 0 flour
- Long rising
- Suitable for biga and indirect dough at 4°C
- Approximate maturation time for biga:
18-24 h controlled temperature - Rheological values: W 350
- 25 kg bag
Flour suitable for traditional Biga. Average hydration 65-70%. Also ideal for maturation in the refrigerator. Guarantees to give a well developed crust for the Neapolitan / Contemporanea.
- Type 00 flour
- Medium-long rising
- Suitable for direct dough
- Approximate maturation time:
36H - 72H - Rheological values: W 320
- 25 Kg bag
- Flour Type 0, 100% Italian
- Medium-long leavening
- Suited for direct doughs
- Indicative maturation time:
24H - 48H controlled temperature - Suited for same-day doughs
8H - 10H room temperature - Rheological values: W 260
- Flour Type 00
- Short leavening
- Suited for direct doughs
- Indicative maturation time:
18H - 36H controlled temperature - Suited for same-day doughs
6H room temperature - Rheological values: W 190
- Flour Type 00
- Medium leavening
- Suited for direct doughs
- Indicative maturation time:
24H - 48H controlled temperature - Suited for same-day doughs
8H - 10H room temperature - Rheological values: W 250
- Flour Type 00
- Medium-long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
36H - 60H controlled temperature - Suited for biga and pre-ferments
10H - 12H room temperature - Rheological values: W 300
- Flour Type 00
- Long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
48H - 72H controlled temperature - Suited for biga and pre-ferments
14H - 16H room temperature - Rheological values: W 330
- Flour Type 00
- Very long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
> 60H controlled temperature - Suited for biga and pre-ferments
18H - 20H room temperature - Rheological values: W 380
- Flour Type 1
- Long leavening
- Suited for direct doughs and pre-ferments
- Indicative maturation time:
24H - 60H controlled temperature - Suited for biga and pre-ferments
10H - 12H room temperature - Rheological values: W 290
- Flour Type 1
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 36H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
- Rheological values: W 240
- Soft grain flour Type 2 with 3% oat fibre
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 36H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
- Rheological values: W 240
- Whole wheat flour
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 48H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
- Rheological values: W 270
- Mix of flours and cereal seeds
- Medium leavening
- Suited for direct doughs and refreshments
- Indicative maturation time:
24H - 48H controlled temperature - Excellent also as refreshments for pizza in pala, teglia and classic
Natural dehydrated starter
- Natural Dehydrated Starter made from Sourdough Starter
- Amount ranging from 3 to 5 % of the flour weight
- Adds to your dough aromas and flavours of a sourdough starter
- Increases the extensibility and the boost of your dough
- Increases the crunchiness of your pizza
Dry brewer's yeast
- Technological product which doesn’t require fridge storage
- Dosage is 50% less than fresh brewer’s yeast
- Flour Type 00 extracted flour from the milling process
- Suited for dusting
- Doesn't char during baking
