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Do the flours produced by Molino Pasini derive from the grinding of one or more types of wheat? There are many varieties of soft wheat produced and commercialized in the world. Each variety has its own characteristics.
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FAQ
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Do the flours produced by Molino Pasini derive from the grinding of one or more types of wheat?
There are many varieties of soft wheat produced and commercialized in the world. Each variety has its own characteristics. Some varieties (for example, the renowned Canadian Manitoba wheat) are rich in proteins and, therefore, allow to produce flours suitable to long proving times, for example, for the preparation of panettone, colomba and croissants. Other varieties are characterized by a certain elasticity and extensibility, which are appreciable for the preparation of products such as pizza. Other varieties are crumbly (an important characteristic for short pastry) or able to absorb water while kneading the dough, an important characteristic in terms of output and shelf life. Thanks to a well equipped laboratory, Molino Pasini combines in the best possible way the characteristics of each variety of wheat and mixes the different typologies in order to obtain ideal flours for the preparation of specific products.
It is from this point of view that the professional flour lines for bread-making, pizza-making, pastry-making and fresh pasta-making have been created; each flour in these lines answers a specific purpose. |
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long proving flours, professional flour, professional flours for bread-making, wheat typologies
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